Crispy Sesame-Crusted Salmon with Gentle Coconut Jasmine Rice and Warm Cucumber Herb Salad

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Rinse the jasmine rice until the water runs almost clear.

2. 2

   In a medium saucepan, combine the jasmine rice, light coconut milk, water, and 1 g salt. Bring to a boil, reduce to very low heat, cover, and cook for 15 minutes. Remove from the heat and let it rest, covered, for 10 minutes.

3. 3

   While the rice cooks, whisk together in a bowl 2 tablespoons soy sauce, 1/2 tablespoon toasted sesame oil, 2 tablespoons lime juice, lime zest, half of the grated ginger, 1 minced garlic clove, the honey, and the chili flakes if using.

4. 4

   Add the cucumber, scallions, fresh cilantro, and fresh mint to the bowl. Toss well and set aside so the salad can absorb the flavors.

5. 5

   Pat the skinless salmon fillets very dry with paper towels. Season them with the remaining salt and black pepper.

6. 6

   On a plate, combine the white sesame seeds and black sesame seeds. Brush the top of each salmon fillet with 1 tablespoon of the remaining soy sauce, then press it into the sesame mixture to create a light crust.

7. 7

   Heat a large oven-safe skillet over medium-high heat with 1 tablespoon vegetable oil. Place the salmon sesame-side down and cook for 2 minutes until the sesame is golden.

8. 8

   Carefully turn the salmon over, add the remaining vegetable oil, the rest of the ginger, and the remaining 2 garlic cloves to the skillet. Cook for 30 seconds, swirling the pan to perfume the oil, then transfer immediately to the oven.

9. 9

   Roast the salmon for 6 to 8 minutes at 220 °C / 425 °F, until just cooked through and easily flaked.

10. 10

    Remove the skillet from the oven and add 1 tablespoon lime juice and the remaining 1/2 tablespoon toasted sesame oil over the salmon for shine and aroma.

11. 11

    Fluff the coconut jasmine rice with a fork. If desired, stir in a spoonful of the salad marinade for a fresher note.

12. 12

    Heat a clean skillet over medium heat for 1 minute. Add the cucumber salad with its dressing and toss for 30 to 45 seconds, just to warm it slightly without losing texture.

13. 13

    Serve a bed of coconut jasmine rice, top with a sesame-crusted salmon fillet, and add the warm cucumber herb salad on the side. Spoon the aromatic pan juices over the fish and rice.