DAILY RECIPE MAY 19TH: THAI SALMON WITH ROASTED SESAME ASPARAGUS

Thai Salmon with Roasted Sesame Asparagus


If you have the need for speed, fish is the way to go for healthy — and satisfying — dinners. Our Thai Salmon gets a spicy boost from ground ginger and coriander and fiery red chili paste.





Nutritional Information
(per serving)

Calories 267
Total Fat 10g
Saturated Fat --
Cholesterol --
Sodium --
Total Carbohydrate 5g
Dietary Fiber --
Sugars --
Protein 39g
Calcium --

Tina Rupp
Serves: 4 Edit
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Yields: 4 main-dish servings


Total Time: 27 min

Prep Time: 15 min

Cook Time: 12 min


Oven Temp: 450
Ingredients
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1 pound(s) asparagus, ends trimmed
2 teaspoon(s) toasted sesame oil
1 teaspoon(s) kosher salt
1 teaspoon(s) freshly ground pepper
2 teaspoon(s) sesame seeds
1 tablespoon(s) Thai red chili paste
2 teaspoon(s) lime juice
1/2 teaspoon(s) ground coriander
1/2 teaspoon(s) ginger
4 (1 1/2-inch-thick) skinless salmon fillets, pin bones removed
Accompaniment:

Cooked jasmine rice (optional)

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Directions

Heat oven to 450 degrees F. On a baking sheet with sides, toss asparagus with oil, 1/2 teaspoon of the salt, and pepper; arrange in a single layer and roast 5 minutes. Sprinkle with sesame seeds; roast 5 minutes more, tossing until crisp-tender.
Meanwhile, combine chili paste, lime juice, coriander, and ginger until blended. Brush mixture over both sides of salmon, then season with the remaining 1/2 teaspoon salt.
Spray a large nonstick skillet with canola oil cooking spray and heat over medium-high heat. Add salmon fillets, rounded side down, and cook 4 minutes, until browned. Turn fillets and continue to cook 3 minutes for medium-rare, 5 minutes for medium, or until desired doneness. Serve with asparagus, and jasmine rice, if desired.