Ingredients

• 1/4 cup sesame seeds
• 1 teaspoon dried red pepper flakes
• 4 salmon fillets, about 4 oz each
• 2 teaspoons olive oil
• 2 carrots, cut into matchsticks
• 2 red bell peppers, cored, seeded, and thinly sliced
• 8 oz shiitake mushrooms, halved
• 2 bok choy, quartered lengthwise
• 4 scallions, shredded
• 1 tablespoon dark soy sauce
• basmati or long-grain rice, to serve

Instructions

1. Mix the sesame seeds and red pepper flakes on a plate, then press the salmon fillets into the mixture to coat.
2. Heat half the oil in a nonstick skillet over medium heat, add the salmon, and cook for 3–4 minutes on each side, until cooked through. Remove from the skillet and keep warm.
3. Heat the remaining oil in the skillet over high heat, add the vegetables, and stir-fry for 3–4 minutes, until just cooked. Drizzle the soy sauce over the vegetables and serve with the salmon and basmati rice.