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Sincerely-Food-Chef
Ambassador [Associate]
Ambassador [Associate]
  • 658 calories
  • 35 min
  • 4 servings

Ingredients

  • 2 anchovy fillets, packed in oil
  • 1 egg
  • 2 Gala apples
  • 2 cloves garlic
  • 2 lemons
  • 2 oz Parmesan cheese
  • 2 heads romaine lettuce
  • 1 ½ lb salmon fillet
  • black pepper
  • cornstarch
  • Dijon mustard
  • salt
  • sesame seeds
  • tahini
  • toasted sesame oil

Instructions

  1. Wash and dry the fresh produce.
    • 2 lemons
    • 2 heads romaine lettuce
    • 2 Gala apples
  2. Zest the lemons into a large salad bowl. Juice 1 lemon into the same bowl. Cut remaining lemon into wedges and set aside.
  3. Add water, tahini, Dijon, oil, salt, and pepper to the bowl with lemon juice and zest; whisk until the dressing becomes smooth and glossy.
    • ¼ cup water
    • ¼ cup tahini
    • 4 tsp Dijon mustard
    • 4 tsp toasted sesame oil
    • ½ tsp salt
    • ½ tsp black pepper
  4. Peel and finely mince garlic. Finely mince anchovy fillets; transfer both to the salad bowl.
    • 2 cloves garlic
    • 2 anchovy fillets, packed in oil
  5. Finely grate half of the Parmesan and add to the salad bowl (set the rest aside for garnish). Stir to combine and set aside.
    • 2 oz Parmesan cheese
  6. Pat the salmon fillets dry with paper towels and place on a plate; season with salt and pepper.
    • 1 ½ lb salmon fillet
    • ½ tsp salt
    • ½ tsp black pepper
  7. Combine the egg and cornstarch into a medium bowl; beat with a whisk or fork until smooth and frothy.
    • 1 egg
    • 1 tbsp cornstarch
  8. Dip the skinless side of the salmon into the egg mixture and place back on the plate, skin-side down. Sprinkle sesame seeds over the surface of the fish, pressing down gently with your fingers to adhere.
    • ¼ cup sesame seeds
  9. Preheat a large nonstick skillet over medium heat.
  10. Once the skillet is hot, add oil and swirl to coat the bottom.
    • 2 tsp toasted sesame oil
  11. Add salmon to the skillet, sesame-seed side down, and cook until crust is firm and seeds are golden brown, about 3 minutes. Flip and cook until salmon is cooked through and skin is crispy, 5-7 minutes longer. Remove skillet from the heat.
  12. Meanwhile, chop or tear the romaine into bite-sized pieces and transfer to the bowl with the dressing.
  13. Wash, core, and thinly slice the apples; add to the bowl and toss to combine the salad.
  14. To serve, divide salad and salmon between bowls or plates. Grate reserved Parmesan over top and garnish with lemon wedges. Enjoy!

Nutrition per Serving

Calories
658
Fat
37g
Net Carbs
21g
Protein
53g

Cookware

  • chef's knife
  • citrus juicer (optional)
  • colander
  • cutting board
  • garlic press (optional)
  • grater
  • measuring cups
  • measuring spoons
  • mixing bowls
  • nonstick skillet
  • tongs
  • whisk or fork