This Honey Sesame Salmon is easy to prepare and packed with flavor! Served over an Asian black rice salad studded with edamame, red bell peppers, red onions and cilantro, and finished with a silky smooth carrot-ginger sauce, this meal is healthy, yet guaranteed to please!
Oh haaaay, friends!
Today we have some clean eating goin’ on up in here…. up in here. (<– Don’t look at me like that. You secretly love that I just brought it back old school DMX style.)
Truth – I didn’t even realize that I spend approximately 99.98% of my life eating clean until, ohhhhh, about 5 seconds ago when I did a thorough google search of ‘clean eating’.
To be honest, I probably spend 73.76% of my life eating paleo and 42.01% adhering to a whole foods diet.
But, all the rubrics and rules regulating those ‘lifestyles’ confuse me. That is why you never find me labeling meals as such on this here site. I would definitely require a personal assistant, or life coach, to make those life altering, and labeling, decisions for me.
And that is just not in the budget.
So I totally feel like we should take a moment and applauded the fact that I DID look up all the ingredients in this dish to make sure it’s clean.
And, it’s SQUEAKY clean, y’all. I’m talking, cleaner than your church shoes type of clean.
Are you silent golf clapping for me right now? 👏
Honey Sesame Salmon with Asian Black Rice Salad & Carrot-Ginger Sauce
AKA my new OBSESSION.
Served over fluffy, nutty forbidden black rice, studded with soft edamame beans, sweet red bell pepper, pungent red onions and herbaceous cilantro.
Topped with a rich, silky, smooth, naturally sweet, umami packed sauce spiked with carrots, miso and ginger.
This entire dish is literally an EXPLOSION of flavors like KAPOOOWWW. 👊
If this dish had a theme song, it would definitely be ‘too legit to quit’.
⬆️ I know, I know. I’m all over the place today with my genres of music.
How to make Honey Sesame Salmon at home:
Truth bomb 💣 – this dish is a three part-er.
I’m not a magician, and in all honesty, the instant pot couldn’t even make this dish in one fell swoop. Or three swoops for that matter.
And clearly I am not as wizardly as the instant pot.
Sooo, THREE PARTS.
Hold up! Don’t run away!
The three steps are preposterously easy and totally worth the whole shebang of salmon INSANITY that is sure to blow your mind.
Step one. Marinate the salmon. It is just as easy as it sounds. Whisk together some ingredients (think sesame oil, honey, soy sauce, etc.) and pour it over the salmon filets. Just make sure the salmon is in a baking dish or a zip-closure bag. <– Duh. 😉
Step two. Make the carrot-ginger sauce. Add some carrots and ginger to the bowl of a food processor and pulse away. Add in some miso, a splash of rice vinegar and a drizzle of sesame oil, then blend it up. With the processor running, slowly add in the oil and process until everything is silky smooth.
Step three. Bake. Remove the salmon from the marinade, transfer it to a baking dish, sprinkle it with sesame seeds and bake until opaque and cooked to your liking.
Step four. Oops. I lied. 🙊
Don’t click that X in the upper right corner or your screen!! This isn’t really a ‘step’ per say. It’s just plating everything together. So let’s simply call this ‘to serve’, and NOT step four…
Grab a plate and pile on the black rice.
Top it with all the veggie fixin’s.
Generously dollop the carrot-ginger sauce ALL over the plate…and then drizzle some in your mouth (because it’s that good).
Slap on the salmon.
Notes, Tips & Tricks for Honey Sesame Salmon & Asian Black Rice Salad recipe:
- For the most flavor, marinate the salmon overnight. If you’re pressed for time you can get away with marinating it as little as 30 minutes, but it obviously won’t be as packed with flavor.
- You can use either black, white or a combination of sesame seeds for the honey sesame salmon. I used a combination for aesthetic purposes only.
- The carrot-ginger sauce uses sweet miso. I’ve seen it as labeled as white miso or ‘shiro’ miso, but if you aren’t sure, just look for the word ‘sweet’.
- Make sure you use a neutral flavored oil in the carrot-ginger sauce! Grapeseed, corn, canola or vegetable oil are all fine. If you use a flavored or scented oil such as olive oil, it will overpower the other ingredients.
- If you want a sauce that is thinner, and more dressing-like in consistency, simply add in more oil (with the processor running), one tablespoon at a time, until desired consistency is achieved.
- The amount of time the honey sesame salmon needs to bake will depend on the thickness of your salmon and your desired level of done-ness. 12-15 minutes as indicated in the recipe is an approximation.
- If you want a crispier top on your salmon, switch the oven to high broil during the last minute or two of baking. Just make sure you keep a VERY CLOSE eye on it to avoid burning!
Healthy eating doesn’t have to be boring or bland! Add this Honey Sesame Salmon & Asian Black Rice Salad to your fit and fabulous food line up!
Until Thursday friends, cheers – to livin’ that clean life.
How to make Honey Sesame Salmon & Asian Black Rice Salad recipe 👇
Honey Sesame Salmon with Asian Black Rice Salad & Carrot-Ginger Sauce
- 4 (6 ounce) Salmon Filets (or 1 ½ pounds salmon)
- 2 TBS Sesame Oil
- 2 TBS Honey
- 2 TBS Low Sodium Soy Sauce
- 2 cloves Garlic – minced
- ¼ tsp Crushed Red Pepper Flakes
- 2 TBS Sesame Seeds , plus more for garnish
- 1 Cup Black Rice – cooked according to package directions(equals 3 cups of cooked rice)
- ½ Red Onion – finely diced
- 1 small Red Bell Pepper – finely diced
- 1 Cup Edamame Beans – cooked
- Cilantro , to taste
- 1 large Carrot – peeled and roughly chopped(about 1 1/3 cup)
- 2 TBS Ginger – grated
- 2 TBS Sweet White Miso or yellow miso; also known as Shiro Miso*
- 2 TBS Unseasoned Rice Vinegar
- 1 TBS Toasted Sesame Oil
- ¼ Cup Neutral Oil *
Optional Garnishes & Add-ins: Scallions, Thai Chili, Micro Greens, Avocado
- Marinate the Salmon: In a small bowl whisk together the sesame oil, honey, soy sauce, garlic and crushed red pepper flakes. Place the salmon filets in a large Ziploc bag and pour the marinade over the salmon, turning to coat. Seal the bag and refrigerate for at least 30 minutes, or up to overnight.
- Meanwhile make the Dressing*: Add the carrots and ginger to the bowl of a food processor. Pulse until finely chopped. Add in the remaining ingredients, except the oil and blend pureed, stopping to scrape down the sides of the bowl as needed. With the motor running, slowly stream in the oil, and process until smooth*.
- Preheat the oven to 400 degrees F. Line a baking sheet with aluminum foil for easy clean up.
- Bake the Salmon: Remove the salmon from the marinade and transfer the salmon, skin side down, to the prepared baking sheet. Sprinkle the tops of the salmon with sesame seeds and season generously with salt and pepper. Transfer the baking sheet to the oven and bake for 12-15 minutes depending on thickness, or until opaque. Optional: for salmon with a crispier top, broil the salmon on high for the last 2 minutes of baking. Just make sure you watch the salmon VERY closely to avoid burning.
- To serve: Spread some of the dressing on serving plates. Top with rice, veggies, salmon and optional garnishes. Enjoy!