Sesame Crusted Salmon Sheet Pan Dinner

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  Broccolini(454g)
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  Olive oil(15g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  1½ teaspoons kosher salt
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  Salmon(454g)
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  ½ teaspoon freshly cracked black pepper
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  Garlic powder(3g)
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  Egg, Whole, Large(50g)
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  Sesame Oil, Toasted(15g)
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  Sesame seeds(45g)
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  Sesame seeds(45g)
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  Bell Pepper
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  Cilantro, Fresh(60g)
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  Basil, Fresh
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  Garlic(5g)
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  Ginger, Fresh Root(10g)
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  Lime Juice, Fresh(30g)
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  Tahini (sesame paste)(60g)
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  Chili Paste, Sambal Oelek(15g)
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  Rice, White, Long-Grain(720g)

Instructions

1. 1Cook the white rice according to package directions; set aside and keep warm.
2. 2While the rice cooks, prepare the sesame crust: whisk together the large eggs with 1 teaspoon of the sesame oil in a shallow bowl. Place the sesame seeds in a separate shallow bowl. Pat the salmon dry, then dip each piece into the egg mixture, coating both sides and letting excess drip off. Press each piece firmly into the sesame seeds until coated on all sides.
3. 3Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once the oil shimmers, carefully place the sesame-crusted salmon skin-side up in the pan. Cook for 4–5 minutes until the sesame crust is golden brown and crispy, then flip and cook for 3–4 minutes more until the salmon is opaque throughout and flakes easily with a fork (internal temp 145°F).
4. 4In the same skillet over medium-high heat, add the broccolini with a splash of water and 1 tablespoon of olive oil. Cook for 4–6 minutes, stirring occasionally, until the broccolini is tender-crisp and bright green with lightly charred edges.
5. 5While the protein and vegetables cook, prepare the fresh pepper salad: combine the bell pepper, cilantro, basil, minced fresh garlic, minced ginger, 1 teaspoon of sesame oil, 1 tablespoon of lime juice in a small bowl and stir gently.
6. 6Make the chili tahini sauce: whisk together the tahini, remaining 1 tablespoon of lime juice, remaining ginger, remaining sesame oil, sambal oelek, and ¼ cup of water until smooth and pourable.
7. 7Divide the warm rice evenly into 4 airtight containers while hot. Top each with one portion of salmon and broccolini.
8. 8To serve, top each bowl with the fresh pepper salad and drizzle generously with the chili tahini sauce.