CRISPY-SKINNED SALMON WITH WHOLE LEMON-SESAME SAUCE
Adding an entire lemon-skin, pith, and flesh-to the sauce provides brightness and texture. Any bitterness from the pith will be offset by the sesame oil and honey. That balance makes it a super versatile condiment that pairs well with grilled or roasted vegetables and is great as a topping for stews and braises come winter.
Provided by Andy Baraghani
Categories Bon Appétit Dinner Fish Seafood Salmon Lemon Sesame Basil Soy Free Wheat/Gluten-Free Peanut Free Tree Nut Free
Yield 4 servings
Number Of Ingredients 10
Steps:
- Prepare a grill for medium heat. Rub salmon with 2 Tbsp. olive oil; season both sides with kosher salt.
- Cut ends off lemon and discard. Set lemon upright on a cutting board and slice off 4 lobes, working around the core (the seeds will be left behind). Finely chop lobes (flesh, pith, and all) and transfer to a small bowl; you should have about 1/3 cup. Squeeze juice from core into bowl; discard core. Add shallot, sesame seeds, honey, sesame oil, and 1/3 cup olive oil; season with kosher salt and lots of pepper. Toss to combine.
- Clean and oil grate, then immediately place salmon on grill, skin side down. Cover and grill, without turning, until skin is lightly charred and flesh is opaque all the way through, 6-8 minutes. Transfer salmon to shallow bowls or plates; let cool slightly. Spoon sauce over salmon. Top with basil; sprinkle with sea salt.
SESAME-LEMON CHICKEN
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat the broiler. Make the rub: Combine the sesame seeds, lemon zest, thyme, sugar, 1/2 teaspoon salt and 1/4 teaspoon pepper in a spice grinder; pulse until the seeds are slightly cracked. Season the chicken with salt and all but about 1 1/2 tablespoons of the rub. Set skin-side down on a broiler pan and broil, flipping the chicken and rotating the pan halfway through, until the chicken is golden and a meat thermometer registers 170 degrees F, 8 to 10 minutes per side. Make the dressing: Mix 1 tablespoon of the reserved rub, the lemon juice, vinegar, and salt to taste in a bowl. Whisk in the olive oil. When the chicken is done, whisk 1 tablespoon of the pan drippings into the dressing. Add the lettuce, cucumber, tomato and pita chips; season with salt and pepper and toss. Sprinkle the chicken with the remaining 1/2 tablespoon rub and serve with the salad.
Nutrition Facts : Calories 356 calorie, Fat 17 grams, SaturatedFat 3 grams, Cholesterol 107 milligrams, Sodium 777 milligrams, Carbohydrate 22 grams, Fiber 5 grams, Protein 30 grams
CRISPY FETA WITH LEMON
When heat touches feta, its exterior crisps while its interior becomes surprisingly creamy and soft. Turning it into a dazzling appetizer takes very little: Dust the cheese with cornstarch and sesame seeds, sauté it in butter, then finish it with a squeeze of lemon. You can perch it atop a cracker, or eat it on its own, in awe of the sum of so few parts.
Provided by Ali Slagle
Categories brunch, easy, lunch, quick, snack, finger foods, appetizer
Time 10m
Yield About 16 servings
Number Of Ingredients 9
Steps:
- Cut the feta in 1/4-inch-thick slices, then cut each rectangular slice in half crosswise to form two squares. You should end up with about 16 squares. Transfer the squares to a paper towel on your cutting board and pat dry.
- In a large shallow bowl or rimmed plate, stir together the cornstarch and sesame seeds. Working with one at a time, gently coat the feta on both sides with the cornstarch mixture.
- In a large, nonstick skillet, melt the butter over medium heat. Add the feta in a single layer and cook until golden-brown, about 1 minute. Using a spatula, gently flip and cook until golden-brown on the other side. Transfer to a platter and sprinkle with flaky salt, black pepper and red-pepper flakes. Serve warm with crackers or toasted baguette slices, with lemon wedges alongside for squeezing on top.
Nutrition Facts : @context http, Calories 54, UnsaturatedFat 1 gram, Carbohydrate 2 grams, Fat 4 grams, Fiber 0 grams, Protein 2 grams, SaturatedFat 3 grams, Sodium 114 milligrams, Sugar 1 gram, TransFat 0 grams
SESAME-LEMON CHICKEN WITH A CRISP PHYLLO CRUST
Make and share this Sesame-Lemon Chicken with a Crisp Phyllo Crust recipe from Food.com.
Provided by BonnieZ
Categories Chicken
Time 55m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- For the marinadeRinse the chicken breasts, pat them dry, and make a few slashes in each.
- Combine the marinade ingredients in a nonreactive bowl and add the chicken.
- Cover the bowl with plastic wrap and refrigerate for at least 4 hours or overnight.
- To coat and cook the chickenHeat the oven to 450°F and butter a baking sheet.
- Butter a sheet of phyllo, top with another sheet, butter that and repeat with the other two sheets.
- Cut the phyllo stack into 6 equal strips.
- Remove a breast from the marinade and let some of the marinade drip off.
- Lay the breast at one end of a strip of phyllo and roll it up, leaving the ends exposed.
- Dip both ends of the chicken into the sesame seeds to coat.
- Put the breast, phyllo seam down, on the buttered baking sheet; repeat with other breasts.
- Brush the tops of the phyllo with butter and roast until crisp, browned, and cooked through, 25 to 30 minutes.
SESAME KALE CRISPS
These sesame-kale crisps are a nutritious, delightfully crunchy snacking option.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes 2 cups
Number Of Ingredients 5
Steps:
- Heat oven to 200 degrees.
- In a large bowl, drizzle kale with oil, lemon juice, and sesame seeds. Season with salt. Toss until evenly coated.
- Transfer to a rimmed baking sheet and bake for 30 minutes. Remove from oven and, using a spatula, flip kale leaves over. Return to oven and continue cooking until kale is dry and crisp, 20 to 25 minutes more. Let cool completely.
SESAME LEMON CRISPS
I make these cookies often to take to this event or that. They are always eaten and always complimented. Ever so easy.
Provided by CaribbeanQueen
Categories Dessert
Time 27m
Yield 5 dozen small cookies, 30 serving(s)
Number Of Ingredients 7
Steps:
- Melt the butter and cool a bit.
- Stir in sugar, lemon rind, egg, sesame seeds, flour and baking powder.
- Drop from 1/2 t. onto well-greased cookie sheets, leaving about 2 inches between each cookie. They will spread while baking.
- Bake @ 375 degrees for 10 minutes or until goldern brown.
- Cool for 1 - 2 minutes before removing from cookie sheets. (The cookies are difficult to remove if you wait too long. If you do, just return them to the oven for a minute or two).
Nutrition Facts : Calories 94.2, Fat 5.1, SaturatedFat 2.3, Cholesterol 15.2, Sodium 30.5, Carbohydrate 11.3, Fiber 0.7, Sugar 7.1, Protein 1.3
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