Sesame + Lemon Crusted Salmon

Reheating time: 10-15 minutes

If you could be one animal, what would you be? I always have a very hard time with this question. For some reason, I always want to go the aquatic route- but then I think about how cool flying would be, so I usually settle on a hawk or an eagle or some big bird of prey. Just cause they seem so chill, circling around way up there, and it feels like it must be pretty relaxing to not worry about getting eaten by anything. This question has absolutely no relevance to anything. If you thought I was going to say a salmon, cause we’re eating salmon for dinner, joke’s on you- I’m not trying to get eaten, as I said before, and definitely by one of you! In that vein, the salmon tonight is delicious, and something that you can absolutely feel good about eating (unlike if it were me as the fish, after having my animal transformation wish granted). Ethically and sustainably farmed in the Faroe Islands, this salmon has been given the olive oil poach treatment- as usual from us. We then lightly rubbed it with some lemony tahini, and a sprinkling of sesame seeds on top. Paired up with some of our favorite spring sides, this one is going to make you happy that you’re still a human for the time being.

Get in there!

For the salmon:

You’re going to want to broil this fish to get some caramelize-y action on the sesame rubbed flesh side. Line a sheet tray with aluminum foil, and drizzle a scant amount of olive oil on there so the fish doesn’t stick. Pop it under the broiler on low, and broil for 4-6 minutes, till the tahini begins to bubble and brown. By this point, the fish should be warmed through- but if you want it well done, just pop it in the oven on 400F for another 5-10 minutes till it’s cooked to your liking!

For the broccoli:

I would recommend just broiling the broccoli on the same tray as the salmon. It doesn’t need much to take the chill off, and the less you cook this broccoli, the better. Give it a broil for the same amount of time as the salmon, to lightly char and warm through. The best part is the salted and shaved broccoli stems, so make sure not to cook those too much! Alternatively, microwave if you’re lazy.

For the quinoa:

Unpopular opinion, enjoy the quinoa cold. It’s really good eaten cold. Texture and flavor is so important, and personally, I think cold food emphasizes these elements. Alternatively, microwave or quickly pan fry until hot! Your call 🙂

For the salted squash + veggies:

Definitely cold for these beauties! Lightly salted and dressed with lots of harissa and herbs, these are the ultimate spring bounty. Just mix them up to reincorporate the dressing, and get after it!

Enjoy 🙂