Roasted Salmon With Toasted Sesame Slaw

Name: Roasted Salmon With Toasted Sesame Slaw
Total time: 25 min
Ingredients: 4 (6-ounce) skin-on salmon fillets; 3 tablespoons canola oil; Kosher salt and black pepper; 3 tablespoons sesame seeds; 5 tablespoons toasted sesame oil; 1/2 cup finely chopped scallions; 2 tablespoons peeled, grated ginger; 2 tablespoons lemon juice; 1 tablespoon mayonnaise; 1/2 teaspoon grated garlic; 3 cups bean sprouts (about 6 ounces); 1 cup shredded cabbage (about 3 ounces); 1 cup shredded carrots (about 3 ounces); 1 (15 1/2-ounce) can chickpeas, drained and rinsed

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Total: 25 minutes

Servings: 4

Author : Kay Chun

bean sprouts cabbage carrot

Instructions

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Step 1

Heat oven to 425 degrees. Arrange salmon on a rimmed baking sheet. Rub with 1 tablespoon of the oil and season with salt and pepper. Roast until opaque and medium throughout, about 10 minutes.

Step 2

Meanwhile, in a small skillet, toast the sesame seeds over low heat, stirring, until golden, about 3 to 4 minutes; scrape into a large bowl. Add sesame oil, scallions, ginger, lemon juice, mayonnaise, garlic and remaining 2 tablespoons oil; season with salt and pepper. Whisk to combine. Reserve 1/4 cup of the vinaigrette in a small bowl.

Step 3

To the large bowl, add bean sprouts, cabbage, carrots and chickpeas, and season with salt and pepper. Mix well.

Step 4

Spoon reserved vinaigrette over the salmon and serve with the slaw.

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