Directions

• Step 1 In a big bowl mix all the ingredients to get a nice sauce. Dip the salmon in and make sure to cover all over.
• Step 2 In a large zip lock, put the salmon that you already soaked with all the extra sauce. Close the bag really well and mix. Leave to marinate for 1H.
• Step 3 In a pan, melt some butter and cook salmon on both sides just barely to get grill marks. While they’re grilling, put on the sides of pan some rosemary stems for flavor.
• Step 4 In a pyrex arrange salmon and put sesame seeds on top of each to make a nice crust on each. Place potatoes and bell peppers around the salmon and the rosemary sticks you used before along with asparagus.
• Step 5 Place all the extra sauce from zip lock. Cover with aluminum foil, and cook for 30M.
• Step 6 Serve hot with sliced green onions on top of salmon and on the side white basmati rice.