Sesamecrustedsalmon Recipes

SESAME CRUSTED SALMON (RIKYū-AGE SALMON)

Steps:

• Slice the salmon fillet perpendicular to the backbone, and then into 4 thin pieces (about 1.5cm / ⅝" thick)¾. Cut each sliced piece in half to make 2 large bite-size pieces. (note 4)
• Place the salmon pieces in a zip lock bag without overlapping. Add the Marinade ingredients to the bag, remove as much air as possible and seal the bag. (note 5)
• Marinate the salmon in the fridge for minimum 2 hours, preferably ½ a day.
• Drain the marinade and pat-dry the salmon pieces with kitchen paper.
• Place the egg white in a small bowl. Place the white sesame seeds and black sesame seeds on a separate plate.
• Dunk a piece of salmon in the egg white, then coat the entire salmon piece with the white sesame seeds or black sesame seeds. Repeat and coat 4 pieces with white sesame seeds and 4 pieces with black sesame seeds. (note 6)
• Heat oil in a frying pan to 180°C / 356°F. The depth of the oil needs to be just enough to submerge the salmon pieces or a bit lower (note 7).
• Cook the salmon pieces for 1 minute, turn them over and cook another 1 minute. Do not over-crowd the oil. If your frying pan is small, cook in batches.
• Transfer the salmon pieces to a tray lined with kitchen paper.
• Place two each of the black and white sesame coated salmon pieces on each serving plate.
• Serve with okra and lemon wedges if using.

SESAME CRUSTED SALMON

Steps:

• Take salmon out of fridge 20 minutes before cooking.
• Preheat oven to 220C/430F (standard) or 200C/390F (fan). Place shelf about 20cm/8" from the broiler heat source at the top of the oven.
• Sprinkle both sides of the salmon with salt and pepper.
• Place sesame in shallow dish. Press salmon into sesame seeds to coat on all sides. Place on tray.
• Drizzle top with oil.
• Bake for 10 minutes. Flick to broiler on high - broil / grill for 3 minutes until the top is a bit golden (or bake for 5 minutes, but won't be as golden). (Note 5)
• Remove from oven, rest 3 minutes. Serve with soba and greens, garnished with scallions (optional) and drizzled with Dressing.

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.

SESAME SEED CRUSTED SALMON ON SOBA NOODLES WITH TWICED COOKED BROCCOLI WITH GARLIC AND HAZELNUTS

Steps:

• For the broccoli: Preheat oven to 350 degrees F. Spread hazelnuts on a pie pan and toast in the oven for 8 to 10 minutes, transfer nuts to a kitchen cloth and rub to remove the skins. Coarsely chop the nuts In a steamer, steam the broccoli until just tender, about 5 minutes. In a large skillet, combine the hazelnut oil, garlic and hazelnuts. Cook over high heat, stirring until the garlic is pale golden. Add the broccoli and crushed red pepper and toss . Season with salt and cook for 1 to 2 minutes.
• For the soba noodles: Place noodles in a large bowl. Whisk together the soy sauce, lime juice, garlic, ginger, olive oil and sesame oil. Pour over the noodles, add the cilantro and toss to combine, season with salt and pepper. Garnish with scallion.
• For the salmon: Season salmon on both sides with salt and pepper. Mix together the sesame seeds in a medium bowl. Dredge salmon skin-side down in the seeds. Heat oil in a large skillet over medium-high heat. Sear the salmon seed-side down in the pan and cook until golden brown. Turn the fillets over and continue cooking for 3 to 4 minutes for medium doneness.

SESAME CRUSTED WILD SALMON

Steps:

• Pre heat oven to 450 degrees.
• Toast the sesame seeds in the oven for 5 minutes or when browned.
• rub the top of the salmon with the sesame oil and sprinkle to taste with salt and pepper.
• Dredge the tops of the salmon onto the toasted seeds lightly butter a baking dish and place salmon on top then place in oven for 10-15 minutes dependant on the thickness of the salmon.
• Once the salmon is baking melt the butter on med high heat and glaze the onion and ginger in the butter for about 5 minutes.
• Salt and pepper the mixture and then place the rice vinegar in until vinegar evaporates.
• then stir in the coconut milk or cream and boil for 2 minutes turn heat down low and wait for the salmon.
• Place portions of the mixtur on a plate and top with salmon with your rice and veggies on the side.