Crispy Sesame-Crusted Salmon with Coconut Lime Rice

Instructions

1. 1

   Rinse the jasmine rice under cold water until the water runs almost clear. Place it in a saucepan with the coconut milk, water, half of the lime zest, and 1 g salt. Bring to a gentle boil over medium heat.

2. 2

   Once boiling, reduce the heat to low, cover, and cook the rice for 15 minutes. Turn off the heat and let it rest, covered, for 10 more minutes. Fluff with a fork and stir in 15 ml (1 tbsp) lime juice.

3. 3

   While the rice cooks, pat the salmon fillets dry with paper towels. Season them on both sides with 2 g salt and the black pepper.

4. 4

   In a small bowl, mix the white and black sesame seeds. In another bowl, combine 15 ml (1 tbsp) honey, 15 ml (1 tbsp) soy sauce, half of the grated ginger, and half of the minced garlic. Brush this mixture over the top of each fillet and press them into the sesame seeds to create an even crust.

5. 5

   Heat a large oven-safe skillet over medium-high heat with 15 ml (1 tbsp) olive oil. Place the fillets crust-side down and sear for 2 minutes without moving them so the sesame adheres well.

6. 6

   Carefully flip the salmon and transfer the skillet to a preheated oven at 425°F (220°C). Bake for 6 to 8 minutes, until the salmon is cooked through but still juicy in the center.

7. 7

   While the salmon bakes, heat another skillet with the remaining 15 ml (1 tbsp) olive oil over medium heat. Add the remaining garlic and ginger, cook for 30 seconds, and add the spinach. Sauté for 2 minutes until wilted.

8. 8

   Add the remaining 15 ml (1 tbsp) soy sauce, the remaining 15 ml (1 tbsp) honey, and the rest of the lime juice to the spinach. Cook 30 seconds more to lightly glaze.

9. 9

   To serve, divide the coconut lime rice among four plates. Top with a mound of sautéed spinach and then a crispy salmon fillet. Finish with the sliced scallions and the remaining lime zest.