Sesame-Crusted Salmon with Pan-Seared Bok Choy & Asian Mayo
Salmon fillets coated in toasted sesame seeds and pan-fried golden, served over crispy roasted potatoes with seared bok choy and wilted spinach. Finished with a sprinkle of chili flakes and a creamy Asian-style mayo on the side.
- Total
- 30 min
- Prep
- 5 min
- Cook
- 25 min
- Serves
- 4
Ingredients
For 4 servings
- salmon fillet18 oz
- potatoes36 oz
- bok choy2 piece
- baby spinach4 cup
- sesame seeds12 tsp
- red chili flakes½ tsp
- Asian mayonnaise6 tbsp
- olive oil4 tbsp
- salt2 tsp
- black pepper½ tsp
You'll need
sheet pan · skillet · bowl
Method
Preheat the oven to 460 F.
5 min · bake
Cut the potatoes into wedges, skin on, and toss with oil and salt.
5 min · prep
Roast until tender and browned, flipping once halfway.
30 min · roast
Halve the bok choy lengthwise and rinse the spinach.
3 min · prep
Char the bok choy cut-side down until tender at the stem.
5 min · saute
Wilt the spinach alongside, season, and keep the vegetables warm.
2 min · saute
Pat the salmon dry and press the flesh side into the sesame seeds.
3 min · prep
Fry skin-side down without moving it, then flip until opaque.
8 min · fry
Plate up, chili flakes over the bok choy, mayo alongside.
2 min · rest
Serving suggestion
A glass of crisp Sauvignon Blanc or chilled sake pairs perfectly with the toasted-sesame crust. A wedge of lime to squeeze over the salmon brightens it.