Chia-crusted salmon with Asian greens (copied from online). Do not skip the puree. the flavor of sweet peas combined with a kick of ginger and coolness of mint is perfect for fish, or any protein of choice. I never met Indonesian who doesnt like this food. Brush fillets with reserved oil and divide crust mixture evenly and sprinkle over the top of each, pressing down gently to secure. Pan-Seared Salmon with a Chia Seed Crust served over a cool and crunchy fennel slaw. It's top with Quick Pickled Red Onions and fresh dill.

Chia seeds, if you are wondering give the salmon a unique delicious flavor as well as the most amazing texture! A very healthy, paleo friendly, low carb meal that features seasonal wild salmon and fennel. Combine the white and black chia seeds on a plate. You can cook Chia-crusted salmon with Asian greens (copied from online) using 14 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Chia-crusted salmon with Asian greens (copied from online)

It's 3 tbsp of white chia seeds.
Prepare 3 tbsp of black chia seeds.
Prepare 4 of salmon.
It's 2 bunch of choy sum.
Prepare 3 tbsp of sunflower oil.
Prepare 1 1/4 of ginger, peeled and julienned.
Prepare 2 clove of garlic.
You need of tamari dressing.
You need 3 tbsp of oyster sauce.
It's 3 tbsp of tamari.
It's 1 1/2 tbsp of chinese rice wine.
You need 1 tsp of sugar.
Prepare of to serve.
You need 1 of noodles or brown rice.

Press each salmon fillet in the chia seeds to evenly coat one side, then set aside. Remove the stems from the choy sum, cut in half if long and reserve. To make the tamari dressing, put all the ingredients in a small bowl. Heat a large non-stick skillet over medium-high heat.

Chia-crusted salmon with Asian greens (copied from online) step by step

Combine the white and black chia seeds on a plate. Press each salmon fillet in the chia seeds to evenly coat one side, then set aside..
Remove the stems from the choy sum, cut in half if long and reserve. To make the tamari dressing, put all the ingredients in a small bowl and stir to dissolve the sugar..
Heat 1 tablespoon of the oil in a large nonstick skillet over high heat. Cook the salmon, chia side down, for 2?3 minutes (or until golden). Turn and cook for a further 2 minutes (for medium) or until cooked to your liking. Set aside and keep warm..
Meanwhile, heat the remaining oil in a large wok or skillet over high heat. Add the ginger and garlic and stir-fry for 30 seconds. Add the choy sum stems and stir-fry for 1?2 minutes, then add the choy sum leaves and stir-fry for 1 minute more or until almost wilted. Add half the dressing and toss to combine..
To serve, divide the choy sum among serving plates, top each with a piece of salmon and drizzle over a little of the remaining dressing. Serve with noodles or steamed rice..

Add oil, and when hot, gently place the pieces of salmon into the pan. Lower the heat if the sesame seeds are browning too quickly. Plate salmon and drizzle with Ginger Lime Vinaigrette. Transfer the salmon, seeded-side up, to a baking sheet. Brush the fillets with reserved oil and divide the crust mixture evenly.