Roasted Salmon With Toasted Sesame Slaw
Heat oven to 425 degrees. Arrange salmon on a rimmed baking sheet. Rub with 1 tablespoon of the oil and season with salt and pepper. Roast until opaque and medium throughout, about 10 minutes.
Meanwhile, in a small skillet, toast the sesame seeds over low heat, stirring, until golden, about 3 to 4 minutes; scrape into a large bowl. Add sesame oil, scallions, ginger, lemon juice, mayonnaise, garlic and remaining 2 tablespoons oil; season with salt and pepper. Whisk to combine. Reserve 1/4 cup of the vinaigrette in a small bowl.
To the large bowl, add bean sprouts, cabbage, carrots and chickpeas, and season with salt and pepper. Mix well.
Spoon reserved vinaigrette over the salmon and serve with the slaw.
4 (6-ounce) skin-on salmon fillets
3 tablespoons canola oil
Kosher salt and black pepper
3 tablespoons sesame seeds
5 tablespoons toasted sesame oil
½ cup finely chopped scallions
2 tablespoons peeled, grated ginger
2 tablespoons lemon juice
1 tablespoon mayonnaise
½ teaspoon grated garlic
3 cups bean sprouts (about 6 ounces)
1 cup shredded cabbage (about 3 ounces)
1 cup shredded carrots (about 3 ounces)
1 (15 1/2-ounce) can chickpeas, drained and rinsed