10-Minute Sesame Asian Salmon, Cucumber Salad, and 2-ingredient Tahini Sauce

This simple Sesame Asian Salmon and Cucumber Salad takes only 10-minutes to make. With a few ingredients, you will have a delicious meal!

Inroduction

About this Recipe

By: Caitlin Greene

Another salmon recipe that is easy to make and perfect for any weeknight dinner or even lunch! I served this with a light cucumber salad and a tahini sauce that requires 2 ingredients only. If you are looking for an easy meal to make this is for you!

What do you need to make this Sesame Asian Salmon, Cucumber Salad, and Tahini Sauce?
-cucumbers, thinly sliced
-coconut aminos
-lemon juice
-sesame seeds
-mustard seeds
-wild salmon steak
-coconut oil
-sesame oil
-crushed garlic
-tahini
-fresh cilantro

How do you make this Sesame Asian Salmon, Cucumber Salad, and Tahini Sauce?
First, thinly slice the cucumbers. Toss the cucumbers with some coconut aminos, lemon juice, sesame seeds and mustard seeds. Set aside.

Next, pat the salmon steak dry. Heat a cast iron with the coconut oil and sesame oil over medium heat. Add the salmon and sear for about 5 minutes per side. When you flip it, add some coconut aminos and crushed garlic to the pan for some extra flavor and caramelization.

Then, to make the tahini sauce, mix together the tahini and coconut aminos. If you want a thinner consistency, add a little water.

Finally, plate the cucumbers, salmon and sauce together on a plate. Garnish everything with fresh cilantro.

Yield: 1

10-Minute Sesame Asian Salmon, Cucumber Salad, and 2-ingredient Tahini Sauce

Ingredients

  • Cucumbers
  • -1 mandolin cucumber, thinly sliced
  • -Amount coconut aminos
  • -Amount lemon juice
  • -¼ tsp sesame seeds
  • -¼ tsp mustard seeds
  • Salmon
  • -1 wild salmon steak
  • -salt and pepper to taste
  • -Amount coconut oil
  • -Amount sesame oil
  • -Amount coconut aminos
  • -Amount crushed garlic
  • Tahini Sauce
  • -t tbsp tahini
  • -2 tsp coconut aminos
  • -fresh cilantro

Instructions

  1. Toss the cucumbers with some coconut aminos, lemon juice, sesame seeds and mustard seeds. Set aside.
  2. Pat the salmon steak dry. Heat a cast iron with the coconut oil and sesame oil over medium heat. Add the salmon and sear for about 5 minutes per side. When you flip it, add some coconut aminos and crushed garlic to the pan for some extra flavor and caramelization.
  3. To make the tahini sauce, mix together the tahini and coconut aminos. If you want a thinner consistency, add a little water.
    Plate the cucumbers, salmon and sauce together on a plate. Garnish everything with fresh cilantro. Enjoy!

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