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Sesame Salmon Filets with Bok Choy

Sesame Salmon Filets with Bok Choy

by Edith Thayer

from Farm Fresh and Fast put out by the Fairshare CSA Coalition


1/2 cup sesame seeds

1/2 tablespoon grated fresh ginger

1 teaspoon salt

1 egg

1 pound salmon filets

1 tablespoon vegetable oil

4 cups (or more) thinly sliced bok choy

optional: 1/2 red bell pepper, seeded and diced

1 teaspoon rice vinegar

1 teaspoon soy sauce

1 teaspoon sesame oil


In a shallow dish, combine the sesame seeds, ginger, black pepper, andsalt, stirring together until the mixture resembles wet sand.  In another dish, lightly beat the egg.  Dip each salmon filet into the egg, letting the excess drip off.  Gently press the fillets into the sesame mixture, turning to coat both sides (if the filets have skin, coat only the skinless side).

In a large nonstick skillet, heat the vegetable oil over medium-high heat; cook the salmon, turning once, for 4-8 minutes, or until cooked to your preferred doneness. Transfer cooked salmon to a plate.

Increase the heat to high. Add the bok choy, bell pepper (if using), vinegar, soy sauce, and sesame oil to the skillet; cook, stirring often for 1-2 minutes, or until the bok choy is wilted. Arrange the bok choy on individual plates and top with salmon.

This entry is related to the following products. Click on any of them for more information.
Bok choy, Pepper: Bell or Sweet, Ginger,