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Eat Well - Be Well

By Giant Eagle, 05/07/13, 5:15PM EDT


Sesame Crusted Salmon Over Spring Greens


  • 4 6-oz. fresh, skinless Copper River Salmon filets
  • 1 Tbsp. Market District®extra virgin olive oil
  • Freshly ground black pepper to taste
  • 1/4 cup black sesame seeds
  • 1/4 cup white sesame seeds
  • Giant Eagle vegetable oil cooking spray
  • 5 cups Nature's Basket spring salad mix
  • 1 red bell pepper, cut into strips
  • 1 yellow bell pepper, cut into strips
  • 8 oz. can sliced water chestnuts, drained & dried
  • 3 oz. can fried rice noodles
  • 3 cups fresh snow peas
  • 1/2 large red onion, sliced
  • 1 cup unsalted cashews, chopped
  • Any ginger dressing of your choice


Preheat oven to 375F. Lightly brush all sides of each fillet with olive oil, and season with pepper. Mix sesame seeds and spread them in a pie plate. Press salmon into the seeds to coat evenly on all sides. Arrange fillets on a baking sheet lightly coated with cooking spray. Bake for 20 minutes, or until internal temperature of each fillet reaches 145F.

While salmon is baking, toss all salad ingredients, except for ginger dressing, in a large salad bowl. Evenly portion salad onto individual plates.

Cut salmon pieces in half. Top each salad with a piece of salmon. Drizzle salmon and salad with desired amount of ginger dressing.