Ingredients — what you'll need
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- 10 milliliter Worcestershire sauce
- 10 milliliter Rice Bran Oil
- 8 gram Black Pepper
- 500 gram Atlantic Salmon, Skinless Fillet
- 5 gram Sriracha Sauce
- 50 gram Sesame Seeds
- 100 gram Wheat Bulgur (dry)
- 10 gram Salt
- 20 milliliter Light Soy Sauce
- 100 gram Quinoa
- 200 gram Mixed Salad Greens
Step-by-step method
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.
Ingredients
- 20 milliliter Light Soy Sauce
- 10 milliliter Worcestershire sauce
- 10 milliliter Rice Bran Oil
- 5 gram Sriracha Sauce
- 5 gram Salt
- 3 gram Black Pepper
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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.
Ingredients
- 500 gram Atlantic Salmon, Skinless Fillet
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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.
