Spicy Sesame Salmon
Juicy and tender Spicy Sesame Salmon cooked in clay baker with cucumber and tomatoes. The piquant sauce makes it very appetizing.
Ingredients
- 1 lb salmon fillet (skin removed) (450g)
- 1 large cucumber
- 12 cherry tomatoes (halved)
- 2 tbsp garlic chili sauce
- 1 tbsp rice wine vinegar
- ½ tsp sugar
- 2 tsp sesame oil
- Salt and pepper to taste
- 1 tsp toasted sesame seeds
- 1 green onion (finely sliced)
Instructions
- Pre-soak claypot as directed.
- Peel cucumber and slice in quarters lengthwise. Cut off seeds and slice cucumber diagonally into ¼ inch thick slices. Place in a bowl and sprinkle with salt. Set aside for 20 minutes.
- Transfer drained cucumber and tomatoes to pre-soaked claypot.
- Lightly sprinkle salt and pepper on both sides of salmon. Place salmon on cucumber and tomatoes.
- Mix garlic chili sauce, vinegar, sugar in a small bowl. Pour over salmon. Drizzle a teaspoon of sesame oil onto salmon.
- Cover claypot and put in a cold oven. Set oven temperature to 400°F (200°C) and cook for 40 minutes.
- Remove from oven and spoon out excessive juices.
- Drizzle with remaining teaspoon of sesame oil. Sprinkle with toasted sesame seeds and green onions.
- Serve immediately.
Nutrition
Calories: 213kcal
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