I worked at a Sockeye salmon processing plant for a summer job my first few years out of high school. It was located in Naknek, Alaska, right at the mouth of Bristol Bay.
While living in Alaska from 2002-2007, I fished for salmon, I learned how to fillet salmon and I cooked salmon in many different fashions. One of the ways was Sesame Crusted. I’d typically serve it over a bed of stir-fried vegetables with a side of rice, but today I recommend it with my Creamy Coconut Cauliflower Risotto from earlier this week.
This meal pairs well with Tomato Sambal, which is a simple salsa that will make your friends and family believe you are a Culinary Ninja with very little effort. But, that’s part of being a Ninja. A lot of bang for a little buck.
I’d love to sit here and type about salmon all day, but I have a little vacation planned with my family. It’s 3:33 AM and I need to go wake up “The Jo!” and “The Bro!”. “The Jo!” wants me to whisper in ear, “Jonas, it’s time to get up because we’re going to Mexico.” “The Bro!” wants me to dump a 5 gallon bucket of ice water on him. It’s amazing how different kids can be…
Anyhow. I hope you cook today’s recipe. It is packed with flavor/nutrient combo that would be tough to beat. Watch the video for my tips on how to prevent overcooking your fish, be sure to leave a comment about my new hair do, and by all means, do your best to…
“Keep It Paleo!”
PS Sister Katie is taking over the website next week. So, get ready for some humor, parallelism, alliteration, and publishing prowess!
(Headed here with my herd…)
Sesame Crusted Salmon with Tomato Sambal
- 4 wild caught Alaskan salmon fillets (6 ounces each)
- 2 teaspoons kosher salt
- 2 teaspoons black and white sesame seeds
- 2 tablespoons olive oil
- 2 large, or 4 small Roma tomatoes, diced
- 1 bunch of scallions (green portion), ABC (Asian Bias Cut)
- 2 tablespoons Sambal, adjusted to your liking
- Heat a 14″ skillet over med-high heat. Pat salmon fillets dry with a paper towel, drizzle with olive oil and season flesh side of salmon with kosher salt and sesame seeds, place them seasoned side down in the skillet. Allow to cook for 2-3 minutes or until nicely caramelized.
- Place Roma tomatoes, half of the scallions and sambal in a bowl and mix together.
- Flip the salmon fillets over and cook for another 60-90 seconds. You want them to reach an internal temperature of 120°F.
- Transfer salmon onto a plate, top with tomato sambal and garnish with more scallions. This dish will pair great with Nick’s Creamy Coconut Cauliflower Risotto.
- Refrigerate for up to 5 days or freeze for up to 6 months.
“Keep It Paleo!”
Our protein comes from our Salmon. We have 4 fillets, each at 6oz giving us 24oz of salmon. With one block equaling 1.5oz that gives us 16 protein blocks from the salmon.
We don’t have a lot of carbs in this recipe, the only ones we have come from our tomatoes. 2 tomatoes equal one block, so since we are using either two large ones or 4 Roma tomatoes, we are going to say that this gives us two carb blocks.
Our fats come from our olive oil. We know that 1 tablespoon has 9 fat blocks as one fat block equals 1/3 of a teaspoon. Therefore, since we are using 2 tablespoons, we have 18 fat blocks.
We can divide this recipe into 4 meals, each having 4 Protein blocks and just over 4 fat blocks, but minimal carbs. The recipe is pretty balanced for fats and proteins, but a little light on the carbs, so add something into bring this count up.