Sesamecrustedwildsalmon Recipes

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:

• In a small bowl, combine the Tamara or soy sauce, mirin, chicken broth, sugar, ginger and garlic.
• In another small bowl, stir together the 2 teaspoons cornstarch and the water. Set aside.
• Season both sides of the salmon with salt and pepper.
• Mix the sesame seeds together on a plate. Brush both sides of the salmon with 1 tablespoon sesame oil and then dip it into the sesame seeds and press to coat.
• Heat remaining tablespoon of sesame oil in a large skillet, over moderate heat until the oil shimmers.
• Add the salmon fillets, and cook, until golden brown, about 5 minutes. Turn and cook until just done. About 3 minutes longer for a 1-inch-thick-fillet. Remove.
• Wipe out the pan. Add the soy sauce mixture. Simmer for 2 minutes, stirring. Whisk in the cornstarch-and-water mixture and cook, stirring until thickened, about 1 minute longer. Turn heat off.
• Cook rice according to the package directions.
• Fill a large bowl with rice, place salmon on top, add toppings of your choice and a drizzle of sauce and serve.

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.

SLOW ROASTED SESAME SALMON

Steps:

• Preheat the oven to 350 degrees.
• Brush the salmon steaks lightly with some of the oil. Combine the two types of sesame seeds in a flat dish or pan and dredge the flesh side (not the skin side) in the sesame seeds and set aside. Combine the shallots, ginger, chili oil, sherry, broth and soy sauce in an oven-proof dish.
• Season the steaks with salt and pepper.
• Heat a saute pan over medium heat with the remaining canola oil and sear the salmon steaks on both sides to a golden brown, taking care not to burn the sesame seeds. Place the seared fish, sesame seeds up, on the seasoned shallots in the baking dish and put the salmon in the oven. Roast for 7 to 8 minutes for medium rare, or until the fish is cooked to your preference.
• Serve the roast salmon immediately with additional soy sauce, pickled ginger and chili sauce on the side.

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:

• 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.