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Sesame Encrusted Salmon over Tahini-Parmesan Caesar Salad with Apple.

  • 1
    anchovy fillet, packed in oil
  • 1
    egg
  • 1
    Gala apple
  • 1 clove
    garlic
  • 1
    lemon
  • 1 oz
    Parmesan cheese
  • 1 head
    romaine lettuce
  • ¾ lb
    salmon fillet
  •  
    black pepper
  •  
    cornstarch
  •  
    Dijon mustard
  •  
    salt
  •  
    sesame seeds
  •  
    tahini
  •  
    toasted sesame oil
  • 1
    Wash and dry the fresh produce.
    1 lemon
    1 head romaine lettuce
    1 Gala apple
  • 2
    Zest the lemon into a large salad bowl. Juice half of the lemon into the same bowl. Cut remaining lemon into wedges and set aside.
  • 3
    Add water, tahini, Dijon, oil, salt, and pepper to the bowl with lemon juice and zest; whisk until the dressing becomes smooth and glossy.
    2 tbsp water
    2 tbsp tahini
    2 tsp Dijon mustard
    2 tsp toasted sesame oil
    ¼ tsp salt
    ¼ tsp black pepper
  • 4
    Peel and finely mince garlic. Finely mince anchovy fillet; transfer both to the salad bowl.
    1 clove garlic
    1 anchovy fillet, packed in oil
  • 5
    Finely grate half of the Parmesan and add to the salad bowl (set the rest aside for garnish). Stir to combine and set aside.
    1 oz Parmesan cheese
  • 6
    Pat the salmon fillets dry with paper towels and place on a plate; season with salt and pepper.
    ¾ lb salmon fillet
    ¼ tsp salt
    ¼ tsp black pepper
  • 7
    Combine the egg and cornstarch into a medium bowl; beat with a whisk or fork until smooth and frothy.
    1 egg
    1 tbsp cornstarch
  • 8
    Preheat a nonstick skillet over medium heat.
  • 9
    While the skillet is heating, dip the skinless side of the salmon into the egg mixture and place back on the plate, skin-side down. Sprinkle sesame seeds over the surface of the fish, pressing down gently with your fingers to adhere.
    2 tbsp sesame seeds
  • 10
    Once the skillet is hot, add oil and swirl to coat the bottom.
    1 tsp toasted sesame oil
  • 11
    Add salmon to the skillet, sesame-seed side down, and cook until crust is firm and seeds are golden brown, about 3 minutes. Flip and cook until salmon is cooked through and skin is crispy, 5-7 minutes longer. Remove skillet from the heat.
  • 12
    Meanwhile, chop or tear the romaine into bite-sized pieces and transfer to the bowl with the dressing.
  • 13
    Wash, core, and thinly slice the apple; add to the bowl and toss to combine the salad.
  • 14
    To serve, divide salad and salmon between bowls or plates. Grate reserved Parmesan over top and garnish with lemon wedges. Enjoy!