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

  • 2
    anchovy fillets, packed in oil
  • 1
    egg
  • 2
    Gala apples
  • 2 cloves
    garlic
  • 2
    lemons
  • 57 g
    Parmesan cheese
  • 2 heads
    romaine lettuce
  • 0.68 kg
    salmon fillet
  •  
    black pepper
  •  
    cornstarch
  •  
    Dijon mustard
  •  
    salt
  •  
    sesame seeds
  •  
    tahini
  •  
    toasted sesame oil
  • 1
    Wash and dry the fresh produce.
    2 lemons
    2 heads romaine lettuce
    2 Gala apples
  • 2
    Zest the lemons into a large salad bowl. Juice 1 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.
    ¼ cup water
    ¼ cup tahini
    4 tsp Dijon mustard
    4 tsp toasted sesame oil
    ½ tsp salt
    ½ tsp black pepper
  • 4
    Peel and finely mince garlic. Finely mince anchovy fillets; transfer both to the salad bowl.
    2 cloves garlic
    2 anchovy fillets, 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.
    57 g Parmesan cheese
  • 6
    Pat the salmon fillets dry with paper towels and place on a plate; season with salt and pepper.
    0.68 kg salmon fillet
    ½ tsp salt
    ½ 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
    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.
    ¼ cup sesame seeds
  • 9
    Preheat a large nonstick skillet over medium heat.
  • 10
    Once the skillet is hot, add oil and swirl to coat the bottom.
    2 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 apples; 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!