Recipe: Sesame-Seared Salmon With Spicy Stir-Fried Vegetables

Serves 4.

Note: Salmon, crusted with sesame seeds and seared until crispy and golden, is served with a zippy blend of stir-fried cabbage, shiitake mushroom, carrots and red hot chile peppers. If you prefer your vegetables with less heat, feel free to leave out the chile peppers. From Meredith Deeds.

• 3 tbsp. soy sauce

• 1 tbsp. grated fresh ginger

• 1 tbsp. sugar

• 1 tsp. toasted sesame oil

• 2 garlic cloves, finely chopped

• 1/4 c. white (or a combination of white and black) sesame seeds

• 2 tbsp. vegetable oil, divided

• 8 oz. shiitake mushrooms, stems removed and discarded and caps cut in half

• 1 medium head Napa cabbage, chopped

• 1 c. matchstick-cut carrots

Directions

Preheat oven to 400 degrees.

In a small bowl, combine the soy sauce, ginger, sugar, sesame oil and garlic. Whisk until sugar dissolves. Reserve 3 tablespoons of the sauce and set aside. Brush the tops and sides of salmon fillets with remaining sauce.

Sprinkle 1 tablespoon sesame seeds on the flesh side of each salmon fillet. Press to adhere the seeds to the salmon.

Heat 1 tablespoon vegetable oil in an ovenproof large skillet over medium heat, add the salmon, skin-side up, and cook for 1 to 2 minutes, until browned. Turn over and cook for another 2 minutes to crisp the skin. Transfer to the oven and cook for another 5 to 8 minutes, until cooked to desired doneness. Remove from the skillet and keep warm.

Nutrition information per serving:

Calories345Fat16 g

Sodium760 mgCarbohydrates20 g

Saturated fat3 gAdded sugars3 g

Protein32 gCholesterol65 mgDietary fiber6 g