Sesame Baked Salmon With Bok Choy And Soybeans – Food Pharmacy

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Sesame Baked Salmon With Bok Choy And Soybeans

This recipe for sesame baked salmon is one that we return to all year round, the whole family enjoys it. It’s also easy to do. You cut the salmon into cubes and let them marinate in tamari and sesame oil. Then roll them in sesame seeds and place in an ovenproof dish. Bake in the oven until the salmon is done. And if you want to replace the salmon with another fish or make a completely vegan version with tofu, it works just as well!

Since our kitchen garden is exploding with bok choy at the moment, we decided to serve that along with the salmon. We fried it in a pan with some similar asian inspired flavors. We love it’s wonderful crispiness, and it pairs so nicely with sesame oil and soy.

In this recipe, we serve the salmon together with oat rice and soybeans, but you can of course just as well serve it with, for example, durra, quinoa or wild rice. You can boost the nutrition by adding things like mango and our quick pickled red onion. And we highly recommend that you top with sriracha mayonnaise – you can make it yourself by stirring together 1 chopped garlic clove with 2 dl of our homemade mayonnaise and 1 tbsp sriracha sauce (or 2 tsp sambal oelek) or you can cheat and buy a finished one.


Sesame Baked Salmon With Bok Choy And Soybeans

  • By : Food Pharmacy
  • Servings : 4 1x


4 salmon fillets or other preferred fish/tofu 2 Tbsp sesame oil 4 Tbsp tamari 1 cup sesame seeds 4 bok choys 3-4 cups boiled oat groats soybeans


Preheat oven to 100c/200F. Start by cutting the fish/tofu into bite sized cubes. Stir together 1 tbsp sesame oil and 3 tbsp tamari and allow the fish/tofu to marinate for a while. Pour sesame seeds into a deep plate. Take the fish/tofu out of the marinade, roll them lightly in the sesame seeds until coated (don’t skimp on the seeds – we like when they cover the whole fish). Place the fish/tofu on a baking tray lined with paper and bake in the oven until the fish is a firm as you prefer it to be. Split the bok choy the lengthwise. Fry it in a little canola oil for about 2 minutes in a large frying pan. Drizzle with sesame oil and soy and fry for 1-2 minutes more. Remove from heat and sprinkle with some sesame seeds. Cook the oatmeal according to the instructions on the package and thaw the soybeans. Place the rice in the bottom of a large bowl and add the salmon/tofu, bok choy and soybeans. Finish with some sriracha mayonnaise on top (refer to picture above).



You can boost the nutrition by adding things like mango and our quick pickled red onion.



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