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Tuesday, August 21, 2012

Recipe for Sesame Salmon and Asparagus

I've made something similar to this before with capers, lemon, and dill over pasta which Mr. ELEB loves.  I didn't have capers, pasta, or dill but I did have some great sockeye salmon so I pulled out some alternatives and, voila', a great dinner was on the table in under 20 minutes.

I served this over couscous 'cause that's what I had, but it would certainly work over pasta or rice.

Serves: 4
Time: 15 minutes


  • 1 cup dry white wine (or broth)
  • 1 lb. sockeye salmon (or other salmon; could even use good quality canned salmon)
  • 1 large bunch thin spear asparagus
  • 1 1/2 TBSP toasted sesame oil
  • 1 tsp each white and black sesame seeds (and more for garnish)
  • Juice of 1/2 large lemon
  • Salt
  • 1 box of couscous (or pasta/rice)


  • Poach the salmon in wine (or broth) for 8-10 minutes until just beginning to flake when you press on it (still slightly translucent)
  • While the salmon poaches, steam the asparagus until tender, about 2-3 minutes and cook the couscous as directed on package.
  • Chop the asparagus into 3/4 inch pieces and place in mixing bowl.
  • Flake the salmon and add to the asparagus.
  • Gently stir in the sesame oil, sesame seeds, lemon juice, and salt (to taste, about 1/2-3/4 tsp).  Throw in some of the poaching liquid if you like a "wetter" dish.
  • Serve over couscous, garnished with more sesame seeds.

I always feel good when we get salmon on the menu at least once a week.  Use the "search" box in the top of the right column to see more salmon recipes here on the blog.  Hope you enjoy this-we sure did!

Printable recipe