SESAME SEARED SALMON WITH CRISPY RICE CAKES + SPICY GINGER SESAME MUSTARD

There is something about crispy, crunchy rice that feels like an indulgent treat. And, the best accompaniment to crispy rice is a seared piece of salmon and some spicy ginger mustard to dip it all in. This is my perfect weeknight meal, and it’s great when you are craving something special but healthy. Of course, if you just want to make the sesame salmon, you can serve it on its own or with regular rice And a side of sautéed greens.

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Step 1

Add the oil to a large cast iron pan, enough so that it covers the bottom of the pan, and heat over medium-high heat. Cook the rice cakes for 3 to 5 minutes on each side, until golden brown, and transfer to a serving plate.

Step 2

You might have to do this in 2 rounds, and if so, allow the pan to cool down slightly, wipe out any excess rice bits, and add some more oil. This will prevent the rice cakes from burning.

Step 3

Sesame Salmon Brush a thin layer of egg white over the tops and sides of the salmon, sprinkle the sesame seeds all over, and season with salt and pepper. Using the same cast iron pan as the rice cakes, heat the oil over medium-high heat. Once the pan is hot—you want the salmon to sizzle when it hits the pan—add the salmon skin side up and cook for about 5 minutes. Flip the salmon and cook for another 8 to 10 minutes. I prefer to cook my salmon to medium rare, but if you want it to be well done, cook for a little longer. It’s done when the sides are cooked through and it easily flakes apart. You can usually flake apart the layers to see how done the salmon is without having to make a cut down the middle.

Step 4

Place the salmon on top of the rice cakes, and spoon the ginger mustard over the top.