Sesame Salmon Bites with Sticky Brussels + Coconut Rice
I’m back with another salmon recipe! The internet seemed to quite enjoy my first salmon tutorial, which remains the absolute BEST and only way that I make salmon now, so I figured it was time for another riff on this foolproof method!
I essentially took my salmon bites to the next level here by coating them in a sesame seed mixture and then using my pan-fry method to get a crispy, golden exterior and a juicy interior on each salmon bite. To take the meal up a notch, we’ve got some sticky brussels sprouts that are cooked in the same pan as the salmon for minimal cleanup and get coated with a honey-garlic tamari sauce that is INCREDIBLE. We place our salmon and brussels on coconut rice because, well…there’s just nothing better than coconut rice.
These sesame salmon bites with sticky brussels and coconut rice make for the perfect easy weeknight meal that feels fancy but is actually quite simple to make. It’s crunchy from the sesame seeds, sweet ‘n salty from the brussels and has a necessary creamy element from the coconut rice that makes this whole combo perfection. Hope you love it!
Sesame Salmon Bites with Sticky Brussels + Coconut Rice
Ingredients
1 lb boneless skinless salmon, cut into 1-inch cubes
2 tbsp + 1 tbsp tamari, divided
1 tbsp sesame oil
2 tbsp honey, divided
2 large grated garlic cloves, divided
⅓ cup sesame seeds
½ lb brussels sprouts, trimmed and cut into quarters
1 cup jasmine or sushi rice, rinsed
1 cup full-fat coconut milk
½ cup water
Sea salt
Olive oil for cooking
Optional sauce for topping: 3 tbsp tahini, 1 tbsp sesame oil, 1 tsp tamari, 1-2 tsp honey, water to thin
Method
First, cook your coconut rice in a rice cooker or using the stovetop method - bring rice, coconut milk and water to a boil, then reduce heat to low, cover and cook for 15 minutes. Remove from the heat and let stand with the lid on for 5 minutes, then fluff with a fork and stir in 1/2 tsp salt. Set aside.
In a bowl, coat your salmon bites with 2 tbsp tamari, 1 tbsp sesame oil, 1 tbsp honey and 1 clove grated garlic and stir. Pour sesame seeds into a small bowl or plate and dip each salmon piece to coat it in sesame seeds. Repeat with remaining salmon.
Heat a large skillet over medium and coat with olive oil. Add salmon pieces and cook them on medium-low for about 5 minutes, keeping an eye on the heat so the sesame seeds don’t burn. Flip each piece and cook on the other side for another 3-5 minutes. They should be deeply browned on the outside, tender and just cooked on the inside (exact cooking times will depend on how hot your stove is so adjust as needed!)
Remove salmon from pan, wipe out any excess sesame seeds and place it back on heat with some olive oil over medium. Add brussels sprouts and cook them covered for 5-7 minutes. Flip them (they should be browned on one side) and continue cooking for another 6 minutes until they are almost done. Turn heat to medium-low and add remaining 1 tbsp of tamari, 1 tbsp honey and 1 clove grated garlic. Stir, continue cooking for a couple of minutes to coat the brussels in the sticky sauce, then remove from the heat.
Serve salmon and brussels over coconut rice with a drizzle of tahini sauce if using. Enjoy!
Serves 4
