Sesame-crusted salmon with Cara Cara orange and roasted carrot salad
Gluten Free, Paleo, Dairy Free, Soy Free
35 – 45 Minutes
For this meal, Chef Justine plays with color. She gives wild-caught Alaskan salmon an inspired crust of black and white sesame seeds. Coral-colored Cara Cara oranges bring sweetness (as well as fiber, vitamins C and A, and lycopene, a potent antioxidant). Roasted carrots deliver a dose of beta-carotene, while the ginger-scallion sauce takes everything over the top.
- 2 Cara Cara oranges
- ¾ pound carrots
- 3 scallions
- Fresh ginger
- 1 Thai chile (optional)
- Ginger-scallion sauce base (coconut aminos - maple syrup - coconut vinegar)
- Two 6-ounce fillets skinless wild Alaskan salmon
- 1 pasture-raised organic egg
- Sesame seed blend (black and white sesame seeds)
- Fresh mint
Prep the oranges; roast the carrots
- Using your hands or a sharp knife, peel the oranges. Cut the fruit crosswise into ¼-inch-thick slices; transfer to a large bowl.
- Trim the tops from the carrots; slice the carrots on the diagonal ¼ inch thick.
Make the ginger-scallion sauce
- Trim the root ends from the scallions; finely slice the scallions.
- Grate or peel and finely chop the ginger.
- If using, thinly slice the Thai chile. Wash your hands after handling.
Prep and cook the salmon
- Pat the salmon dry with a paper towel; season generously with salt and pepper.
- In a shallow bowl, beat the egg until blended.
- In another shallow bowl, spread the sesame seed blend in an even layer.
Assemble the carrot-orange salad
- Strip the mint leaves from the stems; coarsely chop the leaves.
Nutrition per serving: Calories: 720, Protein: 46 g, Total Fat: 40 g, Monounsaturated Fat: 22.5 g, Polyunsaturated Fat: 6 g, Saturated Fat: 6 g, Cholesterol: 160 mg, Carbohydrates: 44 g, Fiber: 9 g, Added Sugar (Maple Syrup): 6 g, Sodium: 830 mg
Contains: eggs, fish