Sesame Chili Glazed Salmon with a Spring Salad.

sesame chili glazed salmon

Hello, Monday. I am so glad to start all over. Last week was a total whirlwind of busyness, stress and all-out exhaustion, thanks to a few long days spent at the fairgrounds manning a trade show for 80,000 truck drivers. Yipes! Monday, I love you! In lieu of all the craziness, I'm afraid I might have polluted my gullet with large quantities of crappy food. Disaster. Here's how I made nice with my insides:

Sesame Chili Glazed Salmon with a Springy Green Salad:

For the salmon:
1/2 lb wild salmon fillet
3 tbsp soy sauce
2 tbs hoisin sauce
1 tbsp hot chili paste

2 cups red cabbage, chopped
2 cups green leaf lettuce, chopped
3 cups baby spinach
6 radishes, thinly sliced

Sesame Shallot Dressing:
1 shallot, minced
3 tbsp olive oil
2 tbsp toasted sesame oil
1 tbsp rice wine vinegar
2 tbsp white wine vinegar
salt and fresh ground pepper
black sesame seeds

Cover a shallow rimmed baking dish with foil. Place salmon skin-side down on foil. Whisk together hoisin, soy sauce and chili paste in a small bowl and spoon over salmon fillet. Allow to sit at room temperature for 30 minutes. Preheat broiler. Place salmon under broiler for about 6-8 minutes or until center of fish is opaque.

Combine salad greens and radishes in large bowl. Whisk together dressing, pour over salad and toss. Serve salmon on a bed of salad and sprinkle with sesame seeds.


  1. What a lovely blog you have! Just found my way here. Everything looks wonderful. Love this recipe. The sesame shallot dressing sounds so yummy!

  2. Thank you for stopping by and saying hello! I now have an obsession with toasted sesame oil. Have you tried it? I want every dressing to be sesame shallot, haha!


Speak your mind.