SESAME-CRUSTED SALMON
Provided by Gill Paul
Categories Fish Mushroom Dinner Seafood Salmon Bell Pepper Healthy Bok Choy Soy Sauce Pescatarian Dairy Free Peanut Free Tree Nut Free No Sugar Added
Yield Serves 4
Number Of Ingredients 11
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-CRUSTED SALMON
This recipe is a simple as they come. You can make a glaze or dill sauce for this or serve it plain.
Provided by MARIA MAC
Categories Very Low Carbs
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 4
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 CRUSTED WILD SALMON
This is probably the best and easiest way to make wild salmon. Alot of flavor and simple. The sesame compliments the salmon very well while the sause blends nicely with the ginger and onion. Served best with basmati rice and steamed vegetables.
Provided by bggio
Categories Very Low Carbs
Time 30m
Yield 6 serving(s)
Number Of Ingredients 10
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.
SESAME-CRUSTED SALMON
Great presentation on a plate...something you expect from a fusion restaurant. From Donna Hay's Dining Cookbook.
Provided by KitchenManiac
Categories One Dish Meal
Time 15m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Remove skin from salmon.
- Combine sesame seeds and place them in a shallow dish.
- Press both sides of salmon pieces into sesame seeds to form a crust.
- Place greens in a saucepan of boiling water and cook for 1 minute, then drain.
- Heat sesame oil in a pan over high heat.
- Add ginger and cook for 1 minute.
- Add oyster and soya sauces, sugar and wine, and simmer for 4 minutes or until thickened.
- Place a frypan over low heat, add oil and place salmon in pan.
- Cook salmon over low heat for 2-3 minutes on each side or until it is cooked medium-rare.
- To serve, toss greens in frypan with the simmering sauce and place on serving plates.
- Top greens with sesame-crusted salmon and serve.
Nutrition Facts : Calories 391.4, Fat 21, SaturatedFat 3.1, Cholesterol 93.6, Sodium 792, Carbohydrate 10.6, Fiber 2.4, Sugar 3.4, Protein 39.9
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SESAME CRUSTED SALMON - RECIPETIN EATS
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5/5 (23)Total Time 20 minsCategory MainsCalories 598 per serving
- 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.
- Place sesame in shallow dish. Press salmon into sesame seeds to coat on all sides. Place on tray.
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- In a blender, mix the vinegar, mustard, shallots, ginger, peanut butter, honey, soy sauce, sesame oil, salt and pepper. Gradually add the vegetable oil until smooth and emulsified. Taste for seasoning. If it has too strong a taste of vinegar, add salt to balance.
- Measure the soy sauce and sesame oil into a shallow glass dish and pour the sesame seeds into another shallow dish. Season the salmon with salt and pepper. Dip each piece of salmon into the soy-sesame oil mixture, then roll it in the sesame seeds to coat.
- Heat the oven to 350 degrees. Heat the oil in a large skillet over medium heat. Add the salmon and cook until the fish has a nice brown crust on the bottom, about 3 to 5 minutes. Turn the salmon over and place the skillet in the oven until the fish is cooked through, about 5 minutes.
- While the salmon is in the oven, toss the salad greens with the dressing, then mound the greens on a serving platter or individual dinner plates. Sprinkle with papaya and blue cheese. Remove the salmon from the oven and place on the greens.
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- In a small bowl, combine the soy sauce, sherry, chicken broth, sugar, ginger, and garlic. In another small bowl, stir together the 2 teaspoons cornstarch and the water.
- Whisk together the egg white and the 2 tablespoons cornstarch. Brush the skinless side of the salmon with the egg-white mixture and then dip it into the sesame seeds to coat.
- In a large nonstick frying pan, heat the oil over moderately high heat. Put the salmon in the pan, sesame-seed side down, 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.
- Pour any oil from 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. Serve the salmon with the sauce poured around it.
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