Sesame Salmon and Herb Salad with Japanese Sweet Potatoes

Serves 2 Pair with 2020 Ciro Picariello Irpinia Fiano or NV Champagne Delavenne Brut Reserve

 Ingredients:

• 2 salmon filets
• 1.5 tablespoons light brown sugar
• 1.5 tablespoons soy sauce
• 1 tablespoon dijon mustard
• 1 tablespoon rice wine vinegar

For the herb salad:

• 1 tablespoon rice wine vinegar
• 1 knob of ginger, grated
• 1 tablespoon toasted sesame seeds
• 1/2 tablespoon toasted sesame seed oil
• 1 shallot, sliced into thin rings
• Cilantro
• Mint
• Parsley
• Zest and juice of 1 lime

For the potatoes and tahini dressing:

• 1 garlic clove, minced
• 3 tablespoon ghee
• 1/4 cup tahini
• 4 Japanese sweet potatoes (I found these at the farmers market, you could use regular sweet potatoes)
• 1 tablespoon chili oil
• Juice of 1 lime
• 1 teaspoon sesame seed oil

Make the tahini dressing by whisking together ghee, tahini, lime juice, soy sauce, sesame seed oil, garlic, and chili oil until smooth. Season with salt and pepper to taste. Set aside. Place the potatoes in a steamer basket with a few inches of water and bring to a boil. Cover, reduce heat, and steam until you can stick a fork through the potatoes. This should take about 40 minutes. Make the marinade for the salmon by combining soy sauce, light brown sugar, 3 tablespoons rice wine vinegar, and dijon mustard to taste. You’re looking for a spicy-sweetness that satisfies you. Season the salmon with salt and pepper. Heat the broiler. In a baking dish, pour the marinade first to coat the bottom of the dish and then place salmon skin-side up. Let sit for about 20 minutes. While the salmon is marinating, make the herb salad. In a bowl, toss shallot rings and ginger with 1 tablespoon rice wine vinegar. Season with salt and pepper. You want the shallots pickled slightly so let them sit for about 2 minutes. Add the sesame seeds, chopped herbs, sesame oil, lime zest, juice and mix together. Broil the salmon until the skin is crisp and bubbling, about 7–10 minutes. Let broil for closer to 10 if you like your salmon more well done. While the salmon is finishing in the broiler, check the potatoes. Depending on timing the potatoes should be done. Remove from the steamer and plate. If prepping ahead of time, you can set the potatoes in some foil to keep warm!  Once the salmon is done, plate skin side down and top with the herb salad. Slice the potatoes open slightly. They should be well done enough that when you slice down the center (not end to end but just down the middle) you should be able to gently squeeze the ends together and the potato will open nicely. Spoon some tahini butter over the top and inside the potato. Garnish with leftover herbs, salt and pepper. Serve with a lime wedge or two!