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. 1Preheat the oven to 400°F with the rack in center position.
2. 2Toss broccolini on a large rimmed sheet pan with the olive oil and ½ teaspoon of the salt.
3. 3Season the salmon with ½ teaspoon of the remaining salt, pepper, and garlic powder.
4. 4In a shallow bowl, combine the egg with 1 teaspoon of the sesame oil. Combine the sesame seeds in a separate shallow bowl. Working with one piece of salmon at a time, dip the salmon in the egg mixture, turning to coat and allowing the excess to drip off. Then set the salmon in the sesame seeds, pressing to adhere on all sides. Transfer the salmon to the same sheet pan and bake for 10 minutes, or until the salmon is just cooked through and the broccolini is tender and bright green.
5. 5Meanwhile, in a small bowl, combine the peppers, cilantro, basil, garlic, 1 teaspoon of the ginger, 1 teaspoon of the sesame oil, 1 tablespoon of the lime juice, and ½ teaspoon of the remaining salt. Set aside.
6. 6In a second small bowl combine the tahini, remaining 1 tablespoon lime juice, remaining 1 teaspoon grated ginger, remaining ½ teaspoon salt, garlic chili paste, and ¼ cup of water. Mix until smooth.
7. 7To serve, divide the rice, salmon, and broccolini between four bowls. Top with pepper salad and drizzle with chili tahini sauce.