Grilled Salmon with Bean Sprout Salad

Instructions

1. 1

   Whisk together sesame oil, rice vinegar, minced ginger, minced garlic, soy sauce, and lime juice in a small bowl to create the vinaigrette. Set aside.

   Tip: Make the dressing first so flavors can meld while you prepare the salmon.

2. 2

   Pat salmon fillets dry with paper towels and season both sides generously with sea salt and black pepper.

   Tip: Dry salmon ensures better browning and crispier skin when cooking.

3. 3

   Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.

4. 4

   Place salmon skin-side down in the hot skillet and cook for 5-6 minutes without moving, allowing the skin to crisp and the flesh to cook halfway through.

   Tip: Resist the urge to move the salmon; this creates the desirable golden, crispy exterior.

5. 5

   Carefully flip the salmon and cook for another 4-5 minutes until the flesh is opaque and flakes easily with a fork.

   Tip: The salmon should still be slightly moist in the center for best flavor and texture.

6. 6

   While salmon cooks, toss fresh bean sprouts in a large bowl with half of the prepared vinaigrette and let sit for 1-2 minutes to soften slightly.

7. 7

   Divide bean sprout salad among four serving plates and top each with a grilled salmon fillet.

8. 8

   Drizzle remaining vinaigrette over the salmon, garnish with toasted sesame seeds and sliced green onions, then serve immediately.

   Tip: Serve while the salmon is still warm for the best contrast with the cool, crisp sprouts.