Sesame seeds add a nutritious crunch to buttery salmon and prove a weeknight meal can bring some gastro magic. Can’t find wild salmon? Rainbow trout or arctic char are good swaps.
Going plant based?
The same miso spread and sesame coating can be used on tofu, which is then seared in a skillet for about 2 minutes per side.
Ingredients
2 Tbsp (30 mL) white or yellow miso
2 Tbsp (30 mL) low-sodium soy sauce or tamari
2 Tbsp (30 mL) fresh lime juice
1 Tbsp (15 mL) minced ginger
2 tsp (10 mL) sesame oil
1/4 tsp (1 mL) crushed red pepper flakes
4 – 5 to 6 oz (140 to 170 g) wild salmon fillets
1/2 cup (125 mL) sesame seeds, preferably a mix of white and black
Directions
Preheat oven to 325 F (160 C).
Whisk together miso, soy sauce or tamari, lime juice, ginger, sesame oil, and crushed red pepper flakes. Brush tops ofsalmon with miso mixture.
Place fish on greased baking sheet, skin-side down, and sprinkle on sesame seeds. Bake until fish is cooked through, about 15 minutes.
Each serving contains: 382 calories; 34 g protein; 23 g total fat (4 g sat. fat, 0 g trans fat); 7 g total carbohydrates (0 g sugars, 3 g fibre); 581 mg sodium
