Grilled Salmon with Sesame Broccoli and Carrot Ribbons
Succulent grilled salmon fillets seasoned with a hint of ginger and garlic, served alongside vibrant sesame-infused broccoli florets and delicate carrot ribbons, offering a fresh and low-carb Japanese-inspired lunch.
Ingredients
- Broccoli200 g
- Carrot75 g
- Garlic1 clove
- Olive Oil7.5 ml
- Sesame Oil5 ml
- Salmon175 g
- Soy Sauce15 ml
- Ginger1 cm
- Sesame Seed5 g
Instructions
- 1Step 1
Pat salmon fillets dry. In a small bowl, combine half of the soy sauce, minced ginger, and minced garlic. Marinate the salmon for at least 5 minutes while you prepare vegetables.
- 2Step 2
Cut broccoli into florets. Using a vegetable peeler, create thin ribbons from the carrots.
- 3Step 3
Heat half of the olive oil in a large pan or wok over medium-high heat. Add broccoli and stir-fry for 3-4 minutes until tender-crisp. Add carrot ribbons and stir-fry for another 1-2 minutes. Drizzle with half of the sesame oil and remaining soy sauce, then sprinkle with half of the sesame seeds. Remove vegetables from the pan and set aside.
- 4Step 4
Heat the remaining olive oil in the same pan (or grill pan) over medium-high heat. Place salmon fillets skin-side down and cook for 4-6 minutes per side, depending on thickness, until cooked through and flaky.
- 5Step 5
Serve the grilled salmon immediately with the sesame broccoli and carrot ribbons. Drizzle with remaining sesame oil and sprinkle with remaining sesame seeds.
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