iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Buttermilk Oven "Fried" Chicken

Ingredients:
8 chicken drumsticks (about 3 1/2 ounces each), skinned
1/2 teaspoon kosher salt
1/2 teaspoon sweet paprika
1/2 teaspoon poultry seasoning
1/4 teaspoon garlic powder
1/8 teaspoon freshly ground black pepper
1 cup buttermilk
Juice of 1/2 lemon
Cooking spray or oil mister coating
2/3 cup panko bread crumbs
1/2 cup crushed cornflake crumbs
2 tablespoons grated Parmesan cheese
1 1/2 teaspoons kosher salt
1 teaspoon dried parsley flakes
1 1/2 teaspoons sweet paprika
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon chili powder

Instructions:
In a medium bowl, season the chicken with the salt, paprika, poultry seasoning, garlic powder, and black pepper. Pour the buttermilk and lemon juice over the chicken and refrigerate for 6 to 8 hours, preferably overnight.
Preheat the oven to 400°F. Place a rack on a baking sheet and lightly spray with oil.
In a shallow bowl, combine the panko, cornflake crumbs, Parmesan, salt, parsley, paprika, onion powder, garlic powder, and chili powder.
Remove the chicken from the buttermilk, dredge each piece in the crumb mixture, and put the pieces onto the prepared baking sheet. Spray the tops of the chicken with oil.
Bake until golden brown and cooked through, 40 to 45 minutes.
Fennel, Celery, and Pomegranate Salad

Ingredients:
3 small fennel bulbs, thinly sliced
6 celery stalks, thinly sliced on a diagonal
1 medium shallot, thinly sliced into rings
1/2 cup fresh flat-leaf parsley, very coarsely chopped
1/4 cup celery leaves, very coarsely chopped (optional)
1/2 cup pomegranate seeds, divided
1/4 cup fresh lime juice
1/4 cup olive oil
Kosher salt
Freshly ground black pepper

Instructions:
Toss fennel, celery, shallot, parsley, celery leaves, if using, and half of pomegranate seeds in a large bowl. Drizzle with lime juice and oil and toss to coat; season with salt and pepper. Serve topped with remaining pomegranate seeds.
Radicchio and Apple Salad with Parmesan Crisps

Ingredients:
6 ounces Parmesan, finely grated, divided
2 tablespoons honey
1/2 small shallot, finely chopped
1/3 cup olive oil
3 tablespoons white wine vinegar
1 teaspoon Dijon mustard
Kosher salt
Freshly ground black pepper
2 medium heads of radicchio, leaves separated, torn in half if large
1 medium bunch arugula, tough stems removed
1 large Pink Lady apple, thinly sliced
Flaky sea salt (such as Maldon)

Instructions:
Preheat oven to 350°F. On a silicone mat-lined baking sheet, divide 4 ounces grated Parmesan into 8 mounds. (Alternatively, line with parchment paper and coat with nonstick spray.) Press with your fingers to flatten. Bake until cheese is golden and melted, 6-8 minutes. Transfer baking sheet to a wire rack and let cool; break crisps into coarse pieces.
Heat honey in a small skillet over medium heat until warmed through. Whisk honey, shallot, oil, vinegar, and mustard in a large bowl; season with kosher salt and pepper.
Add radicchio, arugula, apple, and remaining grated Parmesan to vinaigrette; toss to coat. Season with sea salt and pepper. Serve topped with crisps.
Pimiento BLTs

Ingredients:
1 pound thick-cut bacon (about 8 slices)
6 ounces sharp cheddar, grated (about 2 cups)
1/2 cup mayonnaise
3 tablespoons chopped roasted red pepper from a jar
2 tablespoons chopped pickled jalapeños
Kosher salt
Freshly ground pepper
24 slices soft white sandwich bread, crusts removed, halved
3 plum tomatoes, sliced 1/4 " thick
3 cups mixed greens or trimmed arugula

Instructions:
Preheat oven to 400°F. Bake bacon on 2 foil-lined rimmed baking sheets, rotating halfway through, until bacon is brown and crisp, 18-20 minutes; drain on paper towels.
Meanwhile, mix cheese, mayonnaise, red pepper, and jalapeños in a medium bowl; season pimiento cheese with salt and pepper.
Spread half of bread slices with pimiento cheese. Build sandwiches with bacon, tomatoes, mixed greens, and remaining bread slices.
Do ahead: Pimiento cheese can be made 2 days ahead; cover and chill. Sandwiches can be assembled 3 hours ahead; wrap tightly and chill.
Prosciutto, Watercress, and Fontina Toasties

Ingredients:
8 thin slices prosciutto (about 3 ounces)
8 1/2 "-thick slices Pullman bread
8 ounces Fontina cheese, thinly sliced
3/4 cup trimmed chopped watercress
1/4 cup unsalted butter
room temperature

Instructions:
Preheat oven to 350°F. Bake prosciutto on a parchment-lined baking sheet until it darkens and shrinks slightly, 6-8 minutes. Let cool (meat will crisp as it cools).
Top 4 slices of bread with half of cheese, prosciutto (breaking to fit), watercress, then remaining cheese (it will bind as it melts) and bread; butter tops.
Heat a large skillet over medium heat. Working in 2 batches, cook sandwiches, butter side down, pressing firmly, until bottom is golden brown. Butter tops, turn, and cook until golden brown and cheese is melted, about 4 minutes. Transfer to a wire rack; let cool slightly. Remove crusts and cut each sandwich into 4 triangles.
Roasted Beet and Walnut Dip

Ingredients:
1 pound coarsely chopped roasted beets, 1/2 cup finely chopped toasted walnuts, 2 tablespoons chopped dill, 2 tablespoons crème fraîche, 1 teaspoon Sherry vinegar, 1/2 teaspoon toasted caraway seeds, plus more for topping, Salt, Pepper, Dill sprigs, Olive oil

Instructions:
Process 1 pound coarsely chopped roasted beets, 1/2 cup finely chopped toasted walnuts, 2 tablespoons chopped dill, 2 tablespoons crème fraîche, 1 teaspoon Sherry vinegar, and 1/2 teaspoon toasted caraway seeds in a food processor until smooth; season with salt and pepper. Top with crème fraîche, more caraway seeds, and dill sprigs and drizzle with olive oil.
Boozy Fudge Sauce

Ingredients:
1/3 cup sugar
1/4 cup light corn syrup
3 tablespoons unsweetened cocoa powder
6 ounces bittersweet chocolate (about 70% cacao), chopped
1/4 cup bourbon, whiskey, or rum
1/2 teaspoon kosher salt

Instructions:
Bring sugar, corn syrup, cocoa powder, and 1 cup water to a boil in a medium saucepan over medium-high heat, stirring to dissolve sugar. Reduce heat and simmer until it begins to thicken, 10 to 12 minutes. Add chocolate, bourbon, and salt and return to a simmer, whisking. Cook, whisking, until sauce is thick and glossy, about 5 minutes.
Let cool slightly before serving.
Bourbon-Brown Butter Pecan Pie

Ingredients:
1/2 teaspoon kosher salt
1 1/2 cups all-purpose flour, plus more
3/4 cup vegetable shortening
1/2 cup (1 stick) unsalted butter
3 large eggs
1 cup (packed) light brown sugar
1/2 cup honey
"1/2 cup pure cane syrup (such as Steens) or dark corn syrup", 2 tablespoons bourbon
2 tablespoons vanilla extract
Pinch of freshly grated nutmeg
Pinch of ground cinnamon
2 cups pecans
chopped

Instructions:
Whisk salt and 1 1/2 cups flour in a medium bowl. Using a fork, work in shortening until mixture is crumbly. Mix in 2 tablespoons cold water and knead until dough just comes together.
Roll out dough on a lightly floured surface until about 1/4" thick. Fold in half, then in half again (so that it's folded into quarters); roll out to a 12" round. Transfer to a 9" pie dish. Lift up edges and let dough slump down into dish. Trim, leaving about 1" overhang. Fold edges under and crimp. Freeze while you make the filling.
Place a rack in lower third of oven; preheat oven to 425°F. Cook butter in a small saucepan over medium heat, stirring often, until it foams, then browns, 5-8 minutes. Transfer to a large bowl; let cool slightly. Whisk in eggs, brown sugar, honey, cane syrup, bourbon, vanilla, nutmeg, and cinnamon until smooth; fold in pecans. Scrape filling into pie crust.
Bake pie 10 minutes. Reduce oven temperature to 375°F and continue to bake until crust is golden brown and filling jiggles only slightly in the center, 40-45 minutes. Transfer to a wire rack; let
Chill until firm, at least 4 hours.
Crispiest Potato Chips

Ingredients:
1 1/2 pounds russet or purple potatoes about 1/8" thick (a mandoline helps)
1/2 cup distilled white vinegar
Vegetable oil, about 8 cups
Salt, Nori Salt, or Paprika Salt, for topping
medium heavy pot
a deep-fry thermometer
a spider or slotted spoon

Instructions:
Slice 1 1/2 pounds russet or purple potatoes about 1/8" thick (a mandoline helps). Place in a large bowl, add cold water to cover, and stir to release starch; drain. Repeat until water runs clear. Return potatoes to bowl; cover with 1/2 cup distilled white vinegar and 6 cups water. Let sit at least 30 minutes or up to 2 hours. Drain; pat dry.
Fit a medium heavy pot with a deep-fry thermometer; pour in vegetable oil to measure 4" (about 8 cups). Heat over medium-high until thermometer registers 300°F.
Working in 6 batches and returning oil to 300°F between batches, fry potatoes, turning occasionally to cook evenly, until golden brown and crisp (oil will have quit bubbling), about 5 minutes per batch. Using a spider or slotted spoon, transfer to a paper towel-lined wire rack. Season with salt, or Nori Salt or Paprika Salt.
Pine Nut and Feta Cheese Ball

Ingredients:
4 ounces room-temperature cream cheese, 4 ounces room-temperature feta, crumbled, 2 tablespoons room-temperature unsalted butter, 2 tablespoons capers, 2 tablespoons oregano leaves, 2 teaspoons toasted fennel seeds, 1 teaspoon finely grated lemon zest, Salt, 3/4 cup chopped toasted pine nuts, plastic wrap

Instructions:
Process 4 ounces room-temperature cream cheese, 4 ounces room-temperature feta, crumbled, and 2 tablespoons room-temperature unsalted butter in a food processor until smooth. Pulse in 2 tablespoons capers, 2 tablespoons oregano leaves, 2 teaspoons toasted fennel seeds, and 1 teaspoon finely grated lemon zest; season with salt. Scrape into a small plastic wrap-lined bowl; gather up plastic around cheese, shaping into a ball. Chill until firm, 3-12 hours.
Unwrap cheese ball and roll in 3/4 cup chopped toasted pine nuts just before serving. Serve with crackers.
Feta with Sumac and Black Sesame Seeds

Ingredients:
1 1/2 pounds feta, sliced 1/4" thick
1 tablespoon fresh oregano or marjoram leaves
1 1/2 teaspoons black sesame seeds
1 1/2 teaspoons ground sumac
Olive oil (for drizzling), Crackers (for serving)
Sumac
a tart
citrusy spice
is available at Middle Eastern markets or specialty foods stores.

Instructions:
Divide feta among small serving dishes.
Top with oregano, sesame, and sumac. Drizzle with oil; serve with crackers.
Squash with Dates and Thyme

Ingredients:
3 small acorn squash (about 3 pounds), scrubbed, cut into 1/2 " wedges 1/2 bunch thyme
1/2 bunch thyme
4 garlic cloves, crushed
1/4 cup olive oil
2 tablespoons virgin coconut oil or unsalted butter
Kosher salt
Freshly ground black pepper
12 dates, pitted, quartered
Flaky sea salt (such as Maldon)

Instructions:
Preheat oven to 425°F. Toss squash, thyme, garlic, olive oil, and coconut oil in a large baking dish; season with kosher salt and pepper. Roast, tossing occasionally, until just tender, 40-45 minutes. Add dates; toss to coat. Roast until squash are very tender and dates are soft, 12-15 minutes.
Arrange squash, dates, garlic, and thyme on a platter, spoon any oil in dish over squash, and sprinkle with sea salt.
Roast Chicken with Potatoes and Olives

Ingredients:
1 bay leaf, crushed
1 teaspoon fennel seeds
1/2 teaspoon crushed red pepper flakes; plus more for serving (optional)
1 1/2 pounds fingerling potatoes, halved
1/2 cup pitted Kalamata olives
4 tablespoons olive oil, divided
Kosher salt
freshly ground pepper
4 chicken legs (thigh and drumstick; about 3 pounds)
1/2 cup fresh flat-leaf parsley leaves with tender stems
1 teaspoon finely grated lemon zest
A spice mill

Instructions:
Preheat oven to 450°F. Pulse bay leaf, fennel seeds, and 1/2 teaspoon red pepper flakes in spice mill until finely ground.
Toss potatoes, olives, 2 tablespoons oil, and half of spice mixture in a large bowl; season with salt and pepper.
Place chicken on a rimmed baking sheet and rub with remaining 2 tablespoons oil; season with salt and pepper and rub with remaining spice mixture.
Arrange potato mixture around chicken. Roast until potatoes are fork-tender, chicken is cooked through, and skin is crisp, 35-45 minutes. Serve chicken and potato mixture topped with parsley, lemon zest, and more red pepper flakes, if desired; spoon pan juices around.
Butternut Squash Lasagna Rolls

Ingredients:
1 pound peeled butternut squash, diced
kosher salt
1 teaspoon olive oil
1/4 cup minced shallots
2 cloves garlic, minced
2 1/2 tablespoons fresh grated parmesan cheese
10 ounces frozen chopped spinach, cooked according to package directions, cooled, and squeezed dry
1 3/4 cups (15 ounces) fat-free ricotta cheese
1/2 cup grated Parmesan cheese
1 large egg
1/2 teaspoon kosher salt
Freshly cracked black pepper
9 lasagna noodles, wheat or gluten-free, cooked
9 tablespoons shredded part skim mozzarella cheese (about 3 ounces)

Instructions:
Preheat the oven to 350°F.
Place squash in a large pot with enough water to cover the squash by 2 inches. Add 1 teaspoon salt and bring to a boil. Cover and cook over medium-low heat until soft, about 12 to 14 minutes. Remove butternut squash with a slotted spoon and place in a blender with 1/4 cup of the liquid it was cooked in. Reserve an additional 1 cup of liquid and set aside.
In a medium nonstick skillet, add the oil and saut¿he shallots and garlic over medium-low heat until soft and golden, about 4 to 5 minutes. Add pureed butternut squash, season with 1/4 teaspoon salt and a pinch of fresh cracked pepper adding about 1/2 cup to 3/4 cup of the reserved liquid to thin out the sauce until smooth. Stir in the parmesan cheese and set aside.
In a medium bowl, combine the spinach, ricotta, the remaining 1/2 cup Parmesan, egg, 1/4 teaspoon salt, and the black pepper.
Ladle about 1/2 cup of the butternut sauce into the bottom of a 9 ¿13-inch baking dish.
Put a piece of wax paper on a work surface and lay the cooked lasagna noodles out on it. Make sure the noodles are dry. Spread 1/3 cup of the ricotta mixture over each noodle. Carefully roll them up and put them seam side down in the baking dish. Ladle the remaining sauce over the lasagna rolls and top each with 1 tablespoon mozzarella. Tightly cover the dish with foil.
Bake until the inside is heated through and the cheese is melted, about 40 minutes.
Salted Sesame Caramel

Ingredients:
1 cup sugar
Pinch of cream of tartar (optional)
1/4 cup tahini
2 tablespoons unsalted butter
2/3 cup heavy cream
1/4 cup toasted sesame seeds
3/4 teaspoon kosher salt

Instructions:
Bring sugar, cream of tartar, if using, and 3 tablespoons water to a boil in a medium saucepan over medium-high heat, stirring to dissolve sugar. Boil until sugar begins to caramelize in spots. Stir with a heatproof spatula (this will help sugar cook evenly) and cook, stirring occasionally, until the color of honey, 5 to 7 minutes. Reduce heat to medium-low and cook, stirring occasionally, until caramel is a deep amber color, about 5 minutes longer.
Remove caramel from heat and carefully whisk in tahini and butter, then cream, sesame seeds, and salt. Let cool slightly before serving.
Chicken-Andouille Gumbo

Ingredients:
1 3 1/2 -4-pound chicken
1 large onion, peeled, quartered 2 large carrots, peeled, coarsely chopped
2 celery stalks, coarsely chopped
2 tablespoons black peppercorns
1 tablespoon dried basil
1 tablespoon dried oregano
1/2 cup vegetable oil
1 pound andouille sausage, sliced 1/4 " thick
1/2 cup all-purpose flour
1 large onion, finely chopped 1 large green bell pepper, finely chopped
1 large green bell pepper, finely chopped
4 celery stalks, finely chopped
8 garlic cloves, finely chopped
Kosher salt
Freshly ground black pepper
4 sprigs thyme
2 bay leaves
2 tablespoons Louisiana hot sauce
Cooked white rice and sliced scallions (for serving)

Instructions:
Bring chicken, onion, carrots, celery, peppercorns, basil, oregano, and 12 cups water to a boil in a large stockpot. Reduce heat, partially cover, and simmer, skimming surface as needed, until meat is falling off the bone, about 1 hour.
Transfer chicken to a cutting board. Let cool slightly, then remove meat from bones and shred into bite-size pieces; discard skin and bones.
Strain stock through a fine-mesh sieve into a clean pot (or airtight container if not using right away); discard solids. You should have about 12 cups.
Heat oil in a large Dutch oven or other heavy pot over medium-high. Cook sausage, stirring occasionally, until beginning to brown, about 4 minutes. Using a slotted spoon, transfer sausage to a plate.
Whisk flour into oil in pot and cook, whisking constantly, until roux is the color of a brown paper bag and smells nutty, about 4 minutes.
Add onion, bell pepper, celery, and garlic to roux; season with salt and pepper. Cook, stirring often, until vegetables begin to soften, about 5 minutes.
Add stock, chicken, sausage, thyme sprigs, and bay leaves to pot. Bring to a boil, reduce heat, and simmer until liquid is slightly thickened and vegetables are soft, about 1 hour.
Add hot sauce to gumbo, season with salt and pepper, and simmer 30 minutes to let flavors meld; discard thyme sprigs and bay leaves.
Serve gumbo over rice topped with scallions. Gumbo can be made 4 days ahead. Let cool; cover and chill.
Noodle-less Zucchini Lasagna

Ingredients:
1 pound 93% lean ground beef
1 1/4 teaspoons kosher salt
1 teaspoon olive oil
1/2 large onion, chopped
3 garlic cloves, minced
1 (28-ounce) can crushed tomatoes
2 tablespoons chopped fresh basil
Freshly ground black pepper
3 medium zucchini
Cooking spray or oil mister
1 1/2 cups part-skim ricotta cheese
1/4 cup grated Parmigiano-Reggiano cheese
1 large egg
4 cups shredded part-skim mozzarella cheese (16 ounces)

Instructions:
Heat a large, deep nonstick skillet over high heat. Add the meat, season with 1/2 teaspoon of the salt, and cook, using a wooden spoon to break the meat into small pieces as it browns, 4 to 5 minutes. Drain the meat in a colander and wipe the skillet with a paper towel.
Put the skillet over medium heat. Add the olive oil and onion and cook, stirring, until soft, 3 to 4 minutes. Add the garlic and cook 1 minute. Return the meat to the pan, add the tomatoes, basil, 1/4 teaspoon of the salt, and the black pepper to taste. Reduce the heat to low, cover, and simmer, stirring occasionally, 25 minutes. Remove the lid and simmer uncovered 10 minutes, until thickened.
Meanwhile, slice the zucchini lengthwise with a mandolin into 1/8-inch-thick slices (you should have at least 30 to 35 long zucchini ribbons). Lightly salt the zucchini with the remaining 1/2 teaspoon salt and set aside for 15 minutes. Blot the zucchini with paper towels.
Preheat a grill to medium heat (or preheat a grill pan over medium heat).
Oil the grill grates or spray the grill pan with cooking spray to avoid sticking. Grill the zucchini until cooked and slightly browned, 2 to 3 minutes on each side. Transfer to a plate lined with paper towels and press to absorb excess moisture.
Preheat the oven to 375°F.
In a medium bowl, combine the ricotta, Parmesan, and egg. Spread 1/2 cup of the meat sauce in the bottom of a 9 × 13 × 2 1/2- inch baking dish. Make a layer of the zucchini over the sauce to cover the bottom of the dish. Spread 1/2 cup of the ricotta mixture over the zucchini and sprinkle with 1 cup of the mozzarella. Make another layer of zucchini, top with 1 1/2 cups meat sauce, 1/2 cup ricotta mixture, 1 cup mozzarella. Repeat the layers with the remaining ingredients for a total of 3 layers. Finish the lasagna by topping with the remaining zucchini and meat sauce. Cover the dish with foil.
Bake for 30 minutes, remove the foil, and bake 20 minutes uncovered. Add the remaining 1 cup mozzarella and bake uncovered until bubbling and the cheese is melted, 10 more minutes. Let stand for 5 to 10 minutes before cutting into 8 pieces.
Shishito Pepper Potato Hash with Fried Eggs

Ingredients:
1 pound small red new potatoes, scrubbed (about 10)
1 pound shishito peppers, stemmed and left whole
2/3 cup shredded Jack cheese (about 3 ounces)
1 cup sliced scallions
3/4 teaspoon kosher salt, plus more to taste
3 tablespoons unsalted butter, divided
4 large eggs
Dressed salad greens, for serving
Hot sauce
for serving

Instructions:
In a large pot fitted with a steamer basket, steam the potatoes until tender, about 20 minutes. Transfer potatoes to a large bowl until cool enough to handle. Using the palms of your hands, gently smash the potatoes. Add the shishitos, cheese, scallions, and 3/4 teaspoon salt to the bowl and, using a wooden spoon, mix gently to combine.
In a large nonstick skillet over medium heat, melt 1 tablespoon butter. Add potato mixture and fry, flipping once or twice, until cheese is melted, peppers are soft, and mixture is golden brown, about 10 minutes. Remove from pan and divide among four plates.
Wipe out the skillet and heat the remaining 2 tablespoons butter over medium-high heat. Crack in the eggs and fry to desired doneness. Top hash with fried eggs and serve immediately with greens and hot sauce.
Breakfast Banh Mi Sandwich with Eggs and Sausage

Ingredients:
2 teaspoons minced scallion (white part only)
2 teaspoons minced ginger
1 1/2 teaspoons brown sugar
1 1/2 teaspoons red-pepper flakes
1 1/2 teaspoons minced garlic
1 1/2 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper
3/4 teaspoon fresh thyme leaves
3/4 teaspoon fish sauce
1 1/4 pounds ground pork
2 tablespoons vegetable oil, divided
8 large eggs
1 baguette, cut into four segments, split on one side, toasted
Mayonnaise, for serving
Sambal or hot sauce, for serving
Kosher salt
Freshly ground black pepper
1 avocado, pitted and sliced
1 jalapeño, seeded and julienned, to taste
Cilantro and mint leaves
for serving

Instructions:
In a large bowl, combine all of the sausage ingredients except for the ground pork until evenly mixed. Add the pork and mix, using your hands, until the mixture is combined. Form into eight patties, using 1/3 cup pork mixture per patty.
In a large skillet over medium heat, heat 1 tablespoon oil. Working in two batches, cook the sausage patties until cooked through and lightly browned, about 2 minutes per side, adding 1 tablespoon oil for the second batch. Set sausage patties aside on a plate and pour off all but 2 tablespoons of fat from the skillet.
Heat the skillet to medium-high and fry the eggs in batches until desired doneness.
Spread the baguette halves open like a book, and spread insides with mayonnaise. Spread the top side with sambal, if desired. Place 2 fried eggs on the bottom side of each sandwich, and top with 2 sausage patties. Garnish with avocado, jalapeño, cilantro, and mint and serve.
Sweet 'n' Spicy Sriracha-Glazed Salmon

Ingredients:
1/4 cup reduced-sodium soy sauce (or tamari for gluten-free)
2 tablespoons honey
1 tablespoon rice vinegar
1 tablespoon Sriracha sauce (or to taste)
1 tablespoon grated fresh ginger
1 tablespoon minced garlic
1 pound wild salmon fillet, cut into 4 (4-ounce) pieces
1 1/2 teaspoons sesame oil
2 tablespoons finely chopped scallions
for garnish

Instructions:
In a 1-gallon zip-top plastic bag, combine the soy sauce, honey, vinegar, Sriracha, ginger, and garlic. Add the salmon, toss to coat evenly, and refrigerate for at least 1 hour, or up to 8 hours, turning the fish once.
Remove the salmon from the bag, reserving the marinade. Heat a large sauté pan over medium-high heat and add the sesame oil. Rotate the pan to coat the bottom evenly and add the salmon. Cook until one side of the fish is browned, about 2 minutes. Flip the salmon and cook until the other side browns, 2 more minutes. Reduce the heat to low and pour in the reserved marinade. Cover and cook until the fish is cooked through, 4 to 5 minutes.
Place a piece of salmon on each of 4 serving plates and sprinkle with the scallions.