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We make this without brushing the salmon with egg white, and with farro instead of quinoa. It is delicious!
- 2 - 6 oz pieces of salmon
- 1 egg white
- juice of 1 lemon
- salt + pepper
- ¼ to ½ cup of black + white sesame seeds
- 2 - 4 tablespoons of any high heat oil
- 1 cup of quinoa, cooked
- ½ leek, white and green parts cleaned and diced
- 1 bunch of kale, chopped
- about 2 cups of broccoli florets
- about a ½ inch piece of ginger, minced
- 2 garlic cloves, minced
- 1 tablespoon of olive oil
- 1 tablespoon of sesame oil
- 2 tablespoons of lemon juice
- 2 teaspoons of Dijon mustard
- salt + pepper
Rinse the salmon and pat it dry. Squeeze a little lemon juice over each piece of salmon and season with salt and pepper. Brush a thin layer of egg white over the top and sides of the salmon and sprinkle the sesame seeds all over. Place in the fridge while you cook the vegetables.
Heat the 1-2 tablespoons oil in a cast iron pan over medium heat and add the leeks. Cook for about 2-3 minutes and then add in the broccoli. Sauté for about 10 minutes until the leeks are soft and starting to brown and the broccoli is browning on the edges. While you're cooking the leeks and broccoli, make the dressing. Whish together the ginger, garlic, olive oil, sesame oil, lemon juice, mustard, salt and pepper (to taste) until emulsified. Taste and adjust and seasoning necessary.
In a large bowl, add the cooked quinoa and toss with the chopped kale, and the cooked leeks and broccoli. Add in the dressing reserving a little to finish the salmon. Toss to combine everything and set aside while you cook the salmon.
Using the same cast iron pan, cover the bottom of the pan with the remaining oil and heat at medium-high. You want to make sure the pan is nice and hot before you add the salmon.
Add the salmon skin side up and cook for about 5 minutes. Flip the salmon and cook for another 8-10 minutes. I prefer to cook my salmon to medium rare, but if you want it more well done cook for a little longer. I know it's done when the sides are cooked through and it easily flakes apart. You can usually pick up the layers to see how done the salmon is without having to make a cut down the middle.
Remove the skin from the salmon (if you like). Plate the quinoa broccoli mixture in two bowls and add the salmon on top and finish with the remaining dressing over the salmon.
Serves 2
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