1 lb Wild Alaskan King Salmon or Wild Alaskan Sockeye Salmon (2 x 8 oz portions)

Recipe makes two servings.

Bowl Ingredients:

1 1/2 cups cooked white rice

1 cup cooked edamame

3/4 cup sliced red pepper

3 tbsp sliced green onion

Sauce:

1/4 cup soy sauce

1/4 cup honey

1 tsp chili sauce

1 tsp grated ginger

Whisk ingredients, set aside.

Fish:

2 tbsp black sesame seeds

2 tbsp white sesame seeds

2 tbsp sesame oil

salt & pepper

Mix sesame seeds in bowl. Brush 1 tbsp of the sesame oil on fish, sprinkle salt and pepper over fish and press sesame seeds in to flesh. Heat remaining sesame oil in large skillet on med-high heat on stove. Once hot, place fish, flesh side down, and cook for 2-3 minutes (without moving) to sear and crisp the sesame seeds. Carefully flip the fish, skin side down, and cook 4-6 more minutes until desired doneness (we like it med-rare).

Assemble the bowls adding rice, cooked edamame, red pepper, green onion and warm salmon. Pour sauce over the top.