4 x 6 oz sustainable salmon fillets (such as wild Alaskan) $$
Non-stick vegetable oil cooking spray
2 Tbsp White Sesame Seeds
2 Tbsp Black Sesame Seeds
1/2 tsp Salt, divided
1 Tbsp butter
1 Tbsp Extra-Virgin Olive Oil
2 Cups green onions, diced into 1-inch pieces
5 thin lemon slices, halved
1/4 tsp Black Pepper
1 Cup baby arugula (baby spinach will work in a pinch)
Preheat oven to 400°F while you arrange salmon, in a single layer, on a baking sheet that has been coated with non-stick vegetable oil cooking spray.
In a small bowl, combine the black and white sesame seeds, along with and 3/8 tsp salt. Mix to thoroughly combine. Sprinkle the sesame coating evenly over both sides of the salmon fillets, pressing coating gently into the fish with your fingers.
Bake for about 14 min, or until you achieve your desired degree of doneness.
In a saucepan over medium heat, melt butter. Add oil to the pan and gently swirl to combine. Add the sliced green onions and cook for 2 min, stirring occasionally. Add then lemon slices; cook an additional 2 min.
Sprinkle remaining 1/8 teaspoon salt and pepper over the green onion mixture. Serve fish by placing one fillet on each plate.
Fill medium bowl with arugula. Add green onion mixture to the arugula bowland toss lightly to combine. Divide arugula mixture evenly among the plates and serve.
This recipes was originally found in an issue of Cooking Light.
(makes 4 servings)