Monday, February 25, 2013

Recipe #211: Sesame Salmon with Lemon and Green Onion

I found this recipe in Cooking Light magazine, and it was really fresh and had a nice combination of flavors and textures.  Unfortunately, I couldn't find black sesame seeds, so it wasn't as pretty as the picture.  It tasted great regardless!


  • (6-ounce) sustainable salmon fillets (such as wild Alaskan)
  • Cooking spray
  • 2 tablespoons sesame seeds
  • 2 tablespoons black sesame seeds
  • 1/2 teaspoon salt, divided
  • 1 tablespoon butter 
  • 1 tablespoon extra-virgin olive oil 
  • 2 cups (1-inch) slices green onions
  • thin lemon slices, halved
  • 1/4 teaspoon black pepper
  • 1 cup baby arugula (I used an arugula spinach mix)


  1. 1. Preheat oven to 400°.
  2. 2. Arrange salmon in a single layer on a baking pan coated with cooking spray. Combine sesame seeds and 3/8 teaspoon salt; sprinkle evenly over flesh sides of fillets, pressing gently into fish. Bake at 400° for 14 minutes or until desired degree of doneness.
  3. 3. Melt butter in a medium saucepan over medium heat. Add oil to pan; swirl. Add green onions; cook 2 minutes, stirring occasionally. Add lemon slices; cook 2 minutes. Sprinkle green onion mixture with remaining 1/8 teaspoon salt and pepper. Place 1 fillet on each of 4 plates. Place arugula in a medium bowl. Add green onion mixture to bowl with arugula; toss. Divide arugula mixture evenly among servings.  (I changed this- I added the arugula and spinach to the pot with the onion mixture and wilted it some.)

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