Low-Carb Spicy Sesame Salmon
Rikke SvartangenLow-Carb Spicy Sesame Salmon
Rikke Svartangen
4
10 minutes
15 minutes
902
Fusion
Dinner
Salmon fillets pressed into a thick crust of black and white sesame seeds, with a sriracha and lime mayonnaise served alongside. The egg white is what makes the crust adhere, so brush it on generously and press the fillets firmly into the seed mixture rather than sprinkling. Soy sauce, toasted sesame oil, ginger and garlic season the fish before coating. Fifteen minutes of cooking gives you a crust that shatters against soft, barely set salmon underneath. It serves four at 3.8g carbs, 80g fat and 32g protein per fillet. The sauce keeps for three days in the fridge and is worth making double for.
Ingredients
60ml Soy sauce
2 tbsp Toasted sesame oil
1 Inc Piece of ginger (peeled and grated)
1 large Clove of garlic (minced)
3 tbsp Natural Sriracha
1 large Egg white
100g White and black sesame seeds
4 skinless Salmon fillets
220g Mayonnaise
2 tbsp fresh Lime juice
Directions
In a large bowl, mix soy sauce, oil, ginger, garlic and 1 tbsp sriracha. Place the salmon in the marinade and toss to coat. Cover and refrigerate for at least 4 hours or over night.
Preheat the oven to 220°C (fan) and line a baking tray with parchment.
Place the egg white and sesame seeds in 2 separate bowls. Remove one salmon fillets from the marinade, letting the excess drop off. Dip into the egg white, then into sesame seeds, coating all sides. Place on your baking tray. Repeat with the remaining salmon.
Bake the salmon until firm to the touch and cooked through, 12 - 15 minutes.
Meanwhile, in a small bowl, mix mayonnaise, lime juice and the remaining 2 tbsp sriracha.
Divide the salmon among the plates. Serve with spic mayo alongside.
