Sesame-crusted salmon with Cara Cara orange and roasted carrot salad

Gluten Free, Paleo, Dairy Free, Soy Free

2 Servings, 720 Calories/Serving

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

Preheat oven to 425°F.
  • 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.
Arrange the carrots on a sheet pan, drizzle with 1 to 2 teaspoons oil, and season with salt and pepper. Roast until caramelized and just tender, 18 to 20 minutes. While the carrots cook, make the ginger-scallion sauce and cook the salmon.


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.
In a small bowl, combine the sauce base with the scallions, ginger, and as much Thai chile as you like. Season with salt. In a large pan over medium-high heat, warm 2 tablespoons oil until hot but not smoking. Carefully pour the hot oil over the scallion mixture and stir to combine. Let stand while you cook the salmon.


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.
Dip the salmon into the egg, then press both sides of the salmon into the sesame seeds. In the same pan used for the dipping sauce, over medium heat, warm 1 tablespoon oil until hot but not smoking. Add the salmon and cook until the sesame seeds are toasted and the salmon is opaque and flaky, 3 to 5 minutes per side, depending on thickness. While the salmon cooks, finish the salad.


Assemble the carrot-orange salad

  • Strip the mint leaves from the stems; coarsely chop the leaves.
To the bowl with the oranges, add the carrots and mint and toss to combine. Season to taste with salt and pepper, if needed.



Transfer the salmon to individual plates and top with a little of the ginger-scallion sauce. Serve with the carrot-orange salad and the remaining ginger-scallion sauce on the side.


Chef’s Tip

Ginger-scallion sauce is a beloved Asian condiment, traditionally served on poached chicken, but brings incredible flavor to pretty much anything and everything. Use any leftovers on scrambled eggs, seared tofu, a sandwich, or a steak.

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

Similar Recipes

Almond-crusted pork with sautéed mustard greens and pears
Paleo, Gluten Free, Soy Free
Almond-crusted trout with chermoula and cucumber-olive salad
Paleo, Gluten Free, Dairy Free
Almond-crusted sole with broccoli and preserved lemon
Paleo, Gluten Free, Dairy Free