Ingredients
- 1 pound(s) asparagus, ends trimmed
- 2 teaspoon(s) toasted sesame oil
- 1 teaspoon(s) kosher salt
- 1 teaspoon(s) freshly ground pepper
- 2 teaspoon(s) sesame seeds
- 1 tablespoon(s) Thai red chili paste
- 2 teaspoon(s) lime juice
- 1/2 teaspoon(s) ground coriander
- 1/2 teaspoon(s) ginger
- 4 (1 1/2-inch-thick) skinless salmon fillets, pin bones removed
Accompaniment:
- Cooked jasmine rice (optional)
- Heat oven to 450 degrees F. On a baking sheet with sides, toss asparagus with oil, 1/2 teaspoon of the salt, and pepper; arrange in a single layer and roast 5 minutes. Sprinkle with sesame seeds; roast 5 minutes more, tossing until crisp-tender.
- Meanwhile, combine chili paste, lime juice, coriander, and ginger until blended. Brush mixture over both sides of salmon, then season with the remaining 1/2 teaspoon salt.
- Spray a large nonstick skillet with canola oil cooking spray and heat over medium-high heat. Add salmon fillets, rounded side down, and cook 4 minutes, until browned. Turn fillets and continue to cook 3 minutes for medium-rare, 5 minutes for medium, or until desired doneness. Serve with asparagus, and jasmine rice, if desired.
