At a glance
You're creating an elegant sesame-crusted salmon that requires 24 hours of marinating ahead of time, so plan accordingly. The actual cooking comes together quickly with just a sear and seed coating, while the bulgur-quinoa side dish rounds out this gluten-free, lactose-free main course with minimal fuss.
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Marinade
In a large bowl, mix together the soy sauce, Worcestershire sauce, rice oil and sriracha. Season with a teaspoon of salt and a little pepper.
For this step
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Salmon pieces
Cut the salmon into cubes about 4 x 4 cm. Add it to the bowl with the prepared marinade. Stir gently and let it marinate in the fridge for 24 hours.
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Pat dry and sear
Remove the salmon pieces from the marinade and pat them dry with a paper towel. Sear quickly in hot oil.
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