Olive Magazine
Sesame Salmon Recipe with Sriracha Sauce

Sesame-crusted salmon with sriracha-glazed veg

Published: January 11, 2018 at 5:08 pm
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 2

Cook this easy sesame salmon recipe for a simple midweek meal for two. It's packed with plenty of zesty vegetables and ready in just 30 minutes

  • Gluten free
Nutrition:
HighlightNutrientUnit
kcal622
fat37.8g
saturates5.9g
carbs21.9g
sugars12.8g
fibre12g
high inprotein42.4g
salt1.8g
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Try this sesame-crusted salmon with sriracha-glazed veg, then check out more salmon recipes such as our sticky ginger salmon.

*This recipe is gluten-free according to industry standards

Ingredients

  • 2 salmon fillets
  • vegetable oil
  • 2 tbsp sesame seeds
  • 1 small head broccoli, cut into florets
  • 100g sugar snap peas
  • 2 pak choi, quartered
  • 2 spring onions, cut into 3cm-long pieces
  • 1 tsp sesame oil
  • a handful coriander, leaves torn

SAUCE

  • 4 tbsp sriracha
  • ½ lime, juiced
  • 1 tbsp mirin

Method

  • STEP 1

    Coat the salmon fillets in 2 tsp of vegetable oil, put the sesame seeds onto a plate and roll the salmon fillets so they are completely covered. Season well and put onto a baking tray, skin-side down.

  • STEP 2

    Heat the grill to high. Grill the salmon for 10 minutes until golden and cooked through.

  • STEP 3

    Heat a frying pan or wok and put the broccoli in the pan with 50ml of water. Put on a lid and cook for 4-5 minutes until all the water has evaporated. Add 1 tbsp of vegetable oil and fry the broccoli for 2-3 minutes on a high heat, until browned a little.

  • STEP 4

    Mix together the sriracha, lime juice and mirin. Add to the wok with the sugar snaps, pak choi and spring onions, and simmer gently for 2 minutes until the sauce has thickened and the veg is cooked. Drizzle the sesame oil over the veg.

  • STEP 5

    Serve with the salmon fillet on top of the veg and scattered with coriander.

Try one of our other

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Also check out our best

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