- 2 tablespoons soy sauce
- 1 tablespoon light brown sugar
- 3 tablespoons unseasoned rice vinegar
- salt and pepper
- 2 6oz salmon fillets
- 1 tablespoon raw white sesame seeds
- 1 shallot, thinly sliced
- a handful of fresh cilantro and/or parsley
- a handful of arugula
- 1 small cucumber, diced
- 2 teaspoons toasted sesame oil
- Combine soy sauce, brown sugar and 2 tablespoons of the rice vinegar in a wide, shallow bowl and season with salt and pepper.
- Place salmon in the marinade and let sit for at least 20 minutes.
- Place a rack in the top third of the oven and turn the broiler on high.
- Place salmon (skin-side up if it has skin) on a sheet pan and and broil until the salmon is cooked through, 5 to 7 minutes.
- Toast the sesame seeds in a small skillet over medium heat, tossing frequently until seeds are golden brown and fragrant, 3 to 4 minutes.
- Toss shallot slices with remaining 1 tablespoon rice vinegar, season with salt and pepper, and let sit for a minute or two to lightly pickle.
- In a bowl, toss the arugula, herbs, lightly pickled shallots, cucumber, sesame seeds, and sesame oil.
- Serve salmon topped with sesame, arugula, and herb salad.
Note: This dish is lovely served atop a bed of white rice and/or alongside some sauteed mushrooms and greens.
Recipe adapted from NYT Cooking.