Sesame Encrusted Salmon With Pinot Noir Reduction Recipes

SESAME-CRUSTED SALMON

Steps:

• Mix the sesame seeds and red pepper flakes on a plate, then press the salmon fillets into the mixture to coat.
• 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.
• 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.

SESAME GRILLED SALMON

Steps:

• Whisk soy sauce, honey, ginger, and garlic together in a bowl until marinade is evenly mixed. Set aside 1/4 of the marinade.
• Place salmon fillets in shallow dish; pour the remaining marinade over the salmon. Cover dish with plastic wrap and refrigerate for 5 minutes.
• Heat sesame oil in a large skillet over medium-high heat.
• Remove salmon from marinade, shaking to remove excess marinade, and place, skin-side up, into the hot oil; cook for 4 minutes. Discard unused marinade in the shallow dish. Flip salmon and drizzle the reserved 1/4 of the marinade over salmon; sprinkle with sesame seeds. Cook until fish flakes easily with a fork, 5 to 7 minutes. Flip salmon, remove skin, and cook 1 minute more.

SESAME-CRUSTED SALMON

Steps:

• Season the salmon with salt and pepper.
• Rub both sides with a little sesame oil and coat the fillets with sesame seeds.
• Heat the remaining oil in a large skillet, preferably non-stick, over moderate heat until the oil shimmers.
• Place the salmon fillets in the skillet and cook without moving them until the bottoms are browned and the bottom half of the fillets are opaque, about 5 minutes.
• Turn the fillets and cook, without moving them, until the flesh is opaque and firm to the touch, about 5 minutes.
• Serve immediately.

ROASTED SALMON STEAKS WITH PINOT NOIR

Steps:

• Preheat oven to 450 degrees. Place sugar in heavy-bottomed saucepan, preferably nonstick and with rounded sides, and turn heat to medium. Cook without stirring (just shake the pan occasionally to redistribute sugar) until sugar liquefies and begins to turn brown, about 10 minutes. Turn off heat, and carefully add wine. Turn heat to high, and cook, stirring, until caramel dissolves again. Add rosemary sprig, and cook over high heat, stirring occasionally, until mixture is syrupy and reduced to just over 1/2 cup, 10 to 15 minutes.
• As liquid reduces, heat a nonstick skillet over high heat until it begins to smoke. Season salmon on both sides with salt and pepper, then place in pan and immediately transfer to oven. Cook 3 minutes, then turn salmon and cook another 3 minutes. Remove salmon when medium-rare or thereabouts (or cook another minute or two if you like it more done), and keep warm.
• When sauce is reduced, stir in balsamic vinegar and butter and turn heat to medium-low. Cook until butter melts. Season with salt and pepper, and remove rosemary sprig. Taste and adjust seasoning, then serve over salmon, garnished with chopped rosemary.

SESAME ENCRUSTED SALMON WITH PINOT NOIR REDUCTION

Steps:

• 1. Blot salmon with paper towel to remove all excess moisture. 2. Dust exposed flesh with a liberal dosing of seasoning salt and fresh ground black pepper. 3. Completely cover exposed flesh with sesame seeds - enough to form a nice layer over top. Drizzle liberally with 1/4 cup olive oil. 4. Heat large skillet over medium high heat. Add 1-2 tablespoons olive oil (just enough to barely cover the bottom of the pan - you don't want it swimming - only enough to just prevent sticking. When pan and oil are hot, flip and slip salmon in gently, skin side up so sesame seeds do not fly off. Sear for approximately 5-7 minutes until golden brown. Do not give in to the temptation to toss or move salmon filet. Let it sit there so sesame seeds get seared into flesh of salmon. Sprinkle more seasoning salt and fresh ground pepper over exposed skin. 5. When golden brown, flip filet over and cook for another two minutes or so. 6. Pour ¾ cup red wine over salmon, lower heat to medium or just above, and let cook another five minutes or so. Sauce should be boiling quite vigorously, but you don't want it to burn or smoke, so adjust the temperature as needed. 7. When cooked through, but still slightly pink in center. Remove to serving platter and place flesh side up. 8. Keep sauce boiling on medium heat and add additional ¾ cup red wine. Lower heat to medium low and let reduce for about another five minutes, stirring occasionally to release and loosen all those great cooked bits and flavor from the pan. Cook for about an additional five minutes, or till the sauce is reduced by half. Adjust for salt if necessary.... 9. Pour sauce over filet. Garnish with parsley and serve. Enjoy!