Gluten Free Sesame Salmon with Lime Broccoli & Spring Onions

Mild, subtle salmon gets a zing of energy from rich sesame oil and tangy lime!

Feeds 2 adults

This recipe has planted itself on the rotation list in my house. If you've trolled through past entries on Anyonita Nibbles, then you'll recognize this recipe from back when Anyonita Nibbles was called Poems & Plates. It's not an error, I'm deliberately going through old entries and redoing them and this one's first in line for the makeover.

I first made this almost exactly 3 years ago and we've been having it since, swapping out the vegetables, having it on a bed of noodles instead of rice and adjusting the amount of oil and even how it's prepared. Many of the ingredients remain the same as that initial recipe but there have been subtle changes that have transformed this dish.

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Ingredients:

For the salmon
1 tbsp ground ginger
1 tbsp gluten free soy sauce
1 tbsp sesame oil + extra for brushing
1 lime, cut into wedges
2 tbsp sesame seeds
2 salmon fillets

For the veggies
1 tsp sesame oil
1 tbsp sunflower oil
broccoli and carrots
spring onions, sliced
salt and pepper

For the basmati
1 1/2 cups of basmati rice
3 cups of water
salt

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Instructions:

Sesame Salmon with Lime Broccoli and Spring Onions

1. Put the rice and water in a saucepan and bring to the boil over high heat, uncovered. When holes start to appear on the surface of the rice, turn off the heat, add salt and cover partly with lid and allow the rice to finish cooking. Do not stir; do not disturb.
2. Combine the ginger, soy sauce and the tablespoon of sesame oil in a dish large enough to hold the salmon.
3. Add the salmon to the dish, coating each side of the fish with the marinade. Leave to rest in the marinade for about two minutes.
4. Remove the salmon to a plate and sprinkle sesame seeds on both sides of the salmon. 
5. Preheat a griddle plan brushed with a bit of sesame oil and when hot, add the salmon and grill for 3 minutes on each side.
6. Heat the sunflower oil a wok until just starting to smoke. Add the broccoli, carrots and spring onions and stir fry for no more than five minutes. Season with salt and pepper.
7. Serve the salmon and vegetables on top of the rice. Spritz the entire plate with lime, being sure to spritz the broccoli as well.