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Sesame Seed Crusted Salmon

Serves 4


    Sesame seeds add a nutritious crunch to buttery salmon and prove a weeknight meal can bring some gastro magic. Can’t find wild salmon? Rainbow trout or arctic char are good swaps.


    Going plant based? 

    The same miso spread and sesame coating can be used on tofu, which is then seared in a skillet for about 2 minutes per side.


    Sesame Seed Crusted Salmon


    • 2 Tbsp (30 mL) white or yellow miso
    • 2 Tbsp (30 mL) low-sodium soy sauce or tamari
    • 2 Tbsp (30 mL) fresh lime juice
    • 1 Tbsp (15 mL) minced ginger
    • 2 tsp (10 mL) sesame oil
    • 1/4 tsp (1 mL) crushed red pepper flakes
    • 4 - 5 to 6 oz (140 to 170 g) wild salmon fillets
    • 1/2 cup (125 mL) sesame seeds, preferably a mix of white and black


    Per serving:

    • calories382
    • protein34g
    • fat23g
      • saturated fat4g
      • trans fat0g
    • carbohydrates7g
      • sugars0g
      • fibre3g
    • sodium581mg



    Preheat oven to 325 F (160 C).


    Whisk together miso, soy sauce or tamari, lime juice, ginger, sesame oil, and crushed red pepper flakes. Brush tops ofsalmon with miso mixture.


    Place fish on greased baking sheet, skin-side down, and sprinkle on sesame seeds. Bake until fish is cooked through, about 15 minutes.



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    Pear and Butternut Squash Salad with Ginger, Crispy Sage, and Hazelnuts

    Pear and Butternut Squash Salad with Ginger, Crispy Sage, and Hazelnuts

    Many flavours that complement pears—sage, ginger, maple syrup—also go well with butternut squash, so it makes sense to bring the two together. For this autumn salad, mixed greens are tossed with marinated squash ribbons that serve to dress the salad with spicy, gingery brightness. A juicy yet firm medium-sweet pear, such as red Anjou, works well here, and its vibrant red skin makes a pretty plate alongside butternut squash. The finishing touch is a sprinkling of crispy sage and maple syrup-toasted hazelnuts. Refrigerator tip Treat butternut squash ribbons as you would a dressing, keeping them in the refrigerator until ready to use. They will last a few days in the refrigerator, and you can have them on hand to dress small amounts of lettuce. If, rather than making one large salad, you want to serve individual amounts of this salad, just dress a few leaves with some ribbons; cut up pear and fry sage leaves as you serve.