Spicy Salmon, Scallions & Greens
Salmon with sambal oelek & honey on tangy greens with cucumbers & sesame seeds
Salmon with sambal oelek & honey on tangy greens with cucumbers & sesame seeds
I love salmon because of its’ quick roasting time and buttery flavor. I’ve found that I enjoy it as leftovers only when it’s packed with some really powerful flavor: the combination of honey and Sambal Oelek really delivers here. This recipe is just as delicious the second night as it is the first, and if you throw your salmon in the oven to broil for a minute or two the next day, it’s all ready to top off this tangy and refreshing salad. (Of course, you can make this all at once, too!)
Ingredients:
FOR THE Salmon
1.5 lbs Atlantic Salmon
1 Tbsp Extra Virgin Olive Oil
1/2 tsp Chili Powder
1 Heaping Tbsp Sambal Oelek
1 tsp Local Honey
1 tsp Sesame Seeds (either color is fine)
Juice of 1 Large Lemon
Sea Salt and Freshly Ground Black Pepper to taste
1 tsp Diced Garlic
FOR THE SALAD
Juice of 1 Lime
3 Tbsp Extra Virgin Olive Oil
1 tsp Sesame Seeds
Sea Salt and Freshly Ground Black Pepper to taste (I like a lot of pepper here)
Fresh salad greens of choice
Micro cilantro or microgreens of choice
3 Scallions, chopped on the bias
1 Cucumber, sliced on the bias
For serving
Aioli with lime and sea salt
More scallions
Drizzle of chili oil
Sesame seeds
Directions:
Preheat your oven to 350ºF and add some aluminum foil to a baking sheet. Slice your salmon into four equal pieces, drizzle your baking sheet with olive oil, and add the salmon.
Evenly distribute your chili powder over each piece, then your honey, then your Sambal Olelek (feel free to add a bit more Sambal than the total 1 Tbsp if you’d like it a little spicier)
Add salt and pepper, and finish by drizzling half of your lemon juice over the salmon.
Bake for 10 minutes on each side, flipping halfway. Check often as your oven may require a little less time here: you want it to just reach a medium internal temperature of about 125ºF.
Finish the salmon by distributing your garlic evenly over each piece, sprinkling with sesame seeds and squeezing your remaining lemon juice over the fish. Broil for about 1 minute on each side.
FOR THE SALAD
Whisk your lime juice, olive oil, sesame seeds, salt and pepper in a small bowl and drizzle over your salad greens. Mix in your microgreens, cucumbers and scallions.
Drizzle with chili oil, add a dollop of aioli if you’d like and top with a few more scallions and sesame seeds. Give it one more pinch of salt and pepper and place your salmon on top. Enjoy!
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