Sesame Salmon Fingerling Caprese (Print-Friendly Version)
Sesame-glazed salmon with fingerling potatoes and caprese salad for a flavorful and balanced plate.
# What You’ll Need to Make This:
→ Sesame Salmon
01 -
454 g skin-on salmon fillet
02 -
60 ml coconut aminos
03 -
22 ml toasted sesame oil
04 -
2.5 g garlic salt
05 -
0.5 g ground black pepper
06 -
1 g sesame seeds, for garnishing
→ Paprika Fingerling Potatoes
07 -
454 g fingerling potatoes
08 -
5 g sweet paprika
09 -
0.5 g ground black pepper
10 -
2 g garlic powder
11 -
2 g fine sea salt
12 -
0.5 g dried dill weed
13 -
1 g dried rosemary
14 -
22 ml extra-virgin olive oil
→ Caprese Salad
15 -
2 small ripe tomatoes
16 -
4–5 slices fresh mozzarella cheese
17 -
20 g fresh basil leaves
18 -
Fine sea salt, to taste
19 -
Freshly ground black pepper, to taste
20 -
8 ml extra-virgin olive oil
21 -
5 ml balsamic glaze or balsamic vinegar
# How to Prepare:
01 -
Rinse the salmon fillet under cold water, then pat thoroughly dry with kitchen towels ensuring there is no surface moisture.
02 -
In a bowl, whisk together sesame oil, coconut aminos, garlic salt, and black pepper. Place the salmon into the marinade, coating all sides. Cover and let marinate for at least 30 minutes, refrigerated if time allows.
03 -
Heat 15 ml olive oil in a non-stick pan over medium-high heat. Place the salmon skin side up and sear for 4 minutes. Carefully turn and sear the sides for 20–30 seconds each, then finish skin side down for another 4 minutes, or until the internal temperature reaches 54–57°C.
04 -
Transfer the salmon to a plate and sprinkle evenly with sesame seeds.
05 -
Preheat oven to 218°C. Cut the fingerling potatoes into quarters. Toss with olive oil, paprika, black pepper, garlic powder, salt, dill, and rosemary until thoroughly coated.
06 -
Spread seasoned potatoes on a baking tray in a single layer. Roast in the preheated oven for 15 minutes, or until golden and tender.
07 -
Slice tomatoes into rounds. On a platter, alternately layer tomato slices with mozzarella and fresh basil leaves.
08 -
Drizzle with olive oil and balsamic glaze. Season with salt and freshly ground black pepper to taste.
# Extra Tips:
01 -
Patting salmon completely dry before cooking ensures a crisp exterior and even sear.
02 -
Allowing the salmon to marinate enhances umami flavors and maintains juiciness.
03 -
For best results, serve all components freshly assembled.