A delicious recipe for sesame-crusted salmon served with a homemade teriyaki sauce, white rice, and broccoli. Includes a vegan modification option using tofu.
1. Preheat oven to 450F; cook rice according to package directions.
2. Season salmon with salt and pepper and brush a thin layer of oil onto the flesh side.
3. Empty the sesame seeds onto a plate and mix so that the black + white seeds are evenly distributed; press the flesh side of the salmon into the sesame seeds so they stick and form a crust.
4. Preheat a pan over medium heat and coat with a thin layer of oil; sear seed side down for 2-3 mins until golden brown, then flip and bake in the oven for 7-9 mins until internal temp reaches 145F.
5. Add all the ingredients for the teriyaki sauce to a small pot; whisk and cook over medium heat for 3-4 mins until the mixture bubbles and thickens then turn off the heat.
6. Sprinkle a little salt on the broccoli and place it in a microwave safe bowl with 2 Tbsp water; cover and microwave 2-4 mins until bright green and tender.
7. Serve salmon over white rice with broccoli and teriyaki sauce drizzled on top - enjoy!
