Sesame Crusted Salmon Bowls

dishingouthealth.com

Wendy Blatchley

1 ¼ lbs. center-cut salmon, skin removed*

¾ tsp. kosher salt, divided

4 Tbsp. extra-virgin olive oil, divided

1 Tbsp. honey

2 tsp. gochujang (Korean red pepper paste)

3 Tbsp. white sesame seeds

3 Tbsp. black sesame seeds

1 crown broccoli, cut into florets (about 6 cups total)

¼ tsp. black pepper

Cooked long-grain white rice for serving

Kimchi and thinly sliced green onion for garnish (optional)

subheading: Creamy Miso-Ginger Sauce:

1 Tbsp. white miso paste

2 Tbsp. seasoned rice vinegar

2 Tbsp. toasted sesame oil

2 Tbsp. mayonnaise (I use avocado oil mayo)

1 tsp. minced fresh ginger

½ tsp. gochujang (Korean red pepper paste)

½ tsp. honey

Directions at dishingouthealth.com

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