Sesame and Poppy Seeds Grilled Salmon

with Vegetable and Fresh Basil Rice Noodles

  • 15 min
15 minutes and less
Fish
Sesame
Fish
Nut
600 calories and less
High Protein
We're coating fresh salmon fillets with honey, sesame and poppy seeds, baking them to perfection, and serving them on a bed of rice noodles tossed with shredded carrots, cucumber, fresh basil, and garnished with green onions. Delicious!
Sesame and Poppy Seeds Grilled Salmon

Ingredients

28 ml
Honey
3 tsp
Rice Vinegar
1 tsp
Sesame Oil
2
Salmon Loin(s)
1 tbsp
White Sesame Seeds
2 tsp
Poppy Seeds
120 g
Rice Noodles
50 g
Carrots
1
Mini Cucumber(s)
5 g
Basil
2 tsp
Olive Oil (not included)
1
Green Onion(s)
Nutritional facts
Per serving
Amount / Serving
Calories
599 kcal
Total fat
17 g
Saturated Fat
3 g
Sodium
102 mg
Total Carbohydrate
67 g
Fiber
4 g
Sugar
13 g
Proteins
42 g

Instructions

Prepare the sauce
1

Prepare the honey mixture

Preheat oven to 450°F

In a small bowl, combine honey, 1 Tsp. of rice vinegar and the sesame oil.

Prepare the salmon
2

Prepare salmon fillets

Pat the salmon fillets dry. Place the salmon on a baking sheet lined with parchment paper and baste with the honey mixture. Sprinkle with sesame and poppy seeds.

Cook the salmon
3

Cook the salmon fillets

Bake the salmon for 10 minutes or until salmon is slightly browned.

Cook the ingredients
4

Cook the rice noodles and carrots

Bring a pot of salted water to a boil. Add rice noodles and carrots to boiling water and cook for 3 minutes or until noodles are tender, then drain.

Prepare the noodles
5

Prepare the rice noodles

Cut the cucumber(s) into small cubes and roughly chop the basil.

In a large bowl, combine 2 Tsp of olive oil (double for 4 ppl.) and the remaining rice vinegar. Add cucumber and basil.

Gently stir in rice noodles with carrots.

Serve
6

Serve

Chop the green onion.

Serve salmon with a portion of rice noodles and a green onion garnish.