Name: A Trip Down Memory Lane: Seared Salmon with Ginger-Lemon Glaze, Avocado Purée, and Sesame Asparagus
Prep time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 4 salmon fillets (about 6 oz each), skin on; 2 tbsp avocado oil, divided; 1-inch knob fresh ginger, peeled and finely grated; 2 cloves garlic, minced; 2 tbsp coconut aminos; 1 lemon, zested and juiced; 2 tsp toasted sesame oil; 1 large ripe avocado; 1 tbsp lime juice; Salt and pepper, to taste; 1 lb asparagus, ends trimmed; 1 tbsp sesame seeds, toasted; 2 tbsp fresh cilantro leaves, for garnish

A Trip Down Memory Lane: Seared Salmon with Ginger-Lemon Glaze, Avocado Purée, and Sesame Asparagus

CookwithNewsletter

This dish is a heartfelt fusion of adventure and comfort—a culinary postcard from the crossroads of Japanese markets and cozy California kitchens. Crisp-skinned salmon gets a bright, ginger-lemon glaze reminiscent of Tokyo nights, while creamy avocado purée and sesame-kissed asparagus channel California freshness. Each bite layers flavors—rich, zesty, umami, and green—reflecting a journey through both memory and place. This is a meal to savor slowly, inviting stories and laughter to the table.

Ingredients

Instructions

Pat salmon fillets dry and season all over with salt and pepper. Set aside.
In a small bowl, mix grated ginger, minced garlic, coconut aminos, lemon zest, and lemon juice to create the glaze.
Heat 1 tbsp avocado oil in a large nonstick or cast iron skillet over medium-high heat. Place salmon fillets skin side down. Sear 4-5 minutes until skin is crisp.
Flip salmon and spoon half the glaze over the top. Cook 2-3 more minutes, basting with glaze, until just cooked through. Remove from skillet and keep warm.
Wipe skillet, add remaining 1 tbsp avocado oil. Add trimmed asparagus, season lightly with salt, and sauté 3-4 minutes until just tender. Drizzle with toasted sesame oil and toss to coat. Sprinkle with toasted sesame seeds.
In a small bowl, mash avocado with lime juice and a pinch of salt until smooth and creamy. Taste and adjust seasoning.
To serve, spread avocado purée in a swoosh on each plate. Top with seared salmon. Add sesame asparagus on the side. Drizzle any remaining glaze over salmon. Garnish with fresh cilantro.