Salmon Broccoli with Sesame Dressing
This recipe may seem elaborate, but it was really very quick. I’m so greatful that my tradition of keeping Passover allows for rice and legumes, because otherwise I would go crazy. I remember breaking passover as a kid by going to eat nutella crepes in an open-air mall in Cuernavaca, or ordering churros filled with cajeta. Now I’m not very sure what my cravings are, but I will very possibly be asleep by the time we can eat bread.
This is a beautiful recipe to eat over sushi rice, quinoa, or even salad. I found this coconut aminos at wholefoods that is more like a dressing than pure aminos, but it is delicious.
Crispy Salmon with Roasted Broccoli, Chickpeas & Scallion-Sesame Dressing
Ingredients:
1 lb Atlantic salmon, cut into ½-inch thick strips
2 heads of broccoli, chopped
1 can (15 oz) garbanzo beans, drained
2 scallions, white and greens, chopped
3 Tbsp white sesame seeds
¼ cup neutral oil (like safflower or canola)
1 Tbsp toasted sesame oil, plus more for salmon
2 Tbsp coconut aminos or soy sauce
Olive oil, kosher salt, and freshly ground black pepper
Instructions:
Preheat your oven to 410°F. Line a large baking sheet with foil.
Arrange the chopped broccoli and garbanzo beans on the baking sheet in a single layer. Drizzle generously with olive oil, sprinkle with salt and pepper, and toss with your hands to coat.
Roast for about 20 minutes, or until the broccoli is crisp at the edges and golden in spots.
While the vegetables roast, season the salmon strips with a little sesame oil and kosher salt.
In a small bowl or jar, combine the chopped scallions and sesame seeds. Heat the neutral oil in a small pot until it's shimmering and very hot, then carefully pour it over the scallion mixture. It should sizzle—this cooks the scallions slightly and toasts the sesame seeds.
After a few minutes, stir in the coconut aminos (or soy sauce) and the sesame oil. Taste and season with a bit of salt if needed.
Heat a nonstick skillet over high heat with a drizzle of oil. Sear the salmon for a few minutes until golden and crisp on the outside, but still juicy and tender inside. Don’t overcook.
To serve, spread the roasted broccoli and chickpeas on a large plate or platter. Drizzle with some of the scallion-sesame dressing.
Add the salmon on top, spoon over more dressing, and serve with a side of rice if you like.
ESPAÑOL
Salmón crujiente con brócoli, garbanzos y aderezo de cebolleta y sésamo
Ingredientes:
450 g de salmón, cortado en tiras de aprox. 1.5 cm de grosor
2 cabezas de brócoli, picadas
1 lata de garbanzos, escurridos
2 cebollines (scallions), picados
3 cucharadas de semillas de ajonjolí blanco
¼ taza de aceite neutro (como de cártamo o canola)
1 cucharada de aceite de ajonjolí
2 cucharadas de aminos de coco o salsa de soya
Aceite de oliva, sal kosher y pimienta al gusto
Preparación:
Precalienta el horno a 210 °C (410 °F).
Forra una bandeja grande con papel aluminio y acomoda el brócoli y los garbanzos en una sola capa.
Rocía con aceite de oliva, sal y pimienta, y mezcla bien con las manos para que todo quede bien cubierto.
Hornea por unos 20 minutos, o hasta que el brócoli esté crujiente y dorado en las puntas.
Mientras tanto, sazona el salmón con sal y un poco de aceite de sésamo.
Coloca los cebollines picados y las semillas de ajonjolí en un bowl pequeño o frasco.
Calienta el aceite neutro en una ollita hasta que esté bien caliente y chispeante, y viértelo cuidadosamente sobre los cebollines y el ajonjoí. Esto los cocinará y tostará ligeramente.
Después de unos minutos, agrega los aminos o soya, el aceite de sésamo, y ajusta de sal si hace falta.
En un sartén antiadherente, calienta un poco de aceite a fuego alto. Cocina el salmón solo unos minutos, hasta que esté dorado por fuera pero jugoso por dentro. No lo sobrecocines.
Sirve el brócoli y los garbanzos en un plato grande, añade un poco del aderezo por encima.
Coloca el salmón encima y termina con más aderezo.
Puedes acompañarlo con arroz de sushi o integral, o quinóa.
