Sesame seed glazed salmon with steamed vegetable recipe – a sweet seafood cuisine with accompanied by an assortment of steamed kale and sugarsnaps.
Now that the weather is warming up I thought I would balance things out by submitting this sesame seed glazed salmon. It my personal spin on an Asian themed recipe. A combination of sweetness with a balance of healthy vegetables
Omega fats and sesame seeds
A great way to get in those omega fats too from the sesame seeds and succulent salmon.
Sesame seed glazed salmon – oven style
Rather than pan fry the salmon I simply lightly seasoned, applied the glaze made from coconut nectar and encrusted the salmon with seasame seeds which toasted quite nicely in the oven.
No fuss, a very simple meal that takes a few minutes to pull together. Salmon can be quite costly, so while fresh salmon might be within your sights, feel free to opt for frozen salmon (ensure to thoroughly defrost). The results will be identical whether fresh or frozen is used.
The sweet salmon glaze
The glaze is where the favour really derives, it’s a combination of coconut nectar, coconut aminos (a paleo substitute to soy) you can buy this from your local health store or amazon should carry it, cayenne pepper, garlic pepper, parsley and himalayan pink salt.
Keep in mind the glaze for the recipe makes a very small batch, double it or triple it depending on your need for extra glaze.
What to pair your sesame seed salmon with?
I accompanied the salmon with some healthy greens – kale and sugar snaps – a vitamin K (blood clotting formation) overload.
However, other leafy greens work just fine for the recipe to hand
More seafood/fish recipes
Sesame seed glazed salmon
Paleo, gluten free, seafood
- Prep Time: 5 mins
- Cook Time: 20 mins
- Total Time: 25 mins
- Category: Main entree
- 2 large salmon fillets
- 2 tbsp of coconut nectar
- 1 tsp of coconut aminos
- 1/4 tsp of cayenne pepper
- 1 tsp of garlic pepper
- 1 tsp of parsley
- 1/4 tsp of himalayan pink salt
- 1lb of sugarsnaps
- 1 small bag or 1/2 lb of kale, chopped
- **sesame seeds for the crust
- Preheat the oven to gas mark 5 or 190 degrees.
- Add the chopped kale and sugarsnaps to a medium sized sauce pan filled with 1-2 cups of water. Bring the pan to the boil, reduce heat and steam the veggies until tender this should be to your desired texture. The longer they steam the more darker the hue and softer they become.
- Once steamed, drain off the excess water.
- In small bowl combine the coconut nectar, cayenne pepper, garlic pepper, parsley, pink salt and coconut aminos and mix with a basting brush.
- coat the salmon fillets with the sweet glaze and roll both side in the sesame seeds.
- place the sesame encrusted fillets on the roasting tray
- bake for 20 minutes, ensuring to turn over halfway through so both sides are golden.
- Serve with veggies.