This seared sesame salmon will impress any dinner guest. The sesame seeds add an extra crust to the soft flesh of the salmon. Serve with wasabi mayonnaise along with green beans and a simple green salad for an elegant quick meal.
For a decorative feature add a few black sesame seeds.
- 2 tbsp mirin
- 2 tbsp Chinkiang vinegar
- 2 tbsp light soy
- 1 tsp grated ginger
- 2 pieces of salmon with the skin on
- 7 tbsp sesame seeds
- 1 tbsp coconut oil
- In a medium bowl stir to combine the mirin, vinegar, soy and ginger. Place the salmon in the bowl and coat well. Allow to rest in the fridge for half an hour to marinate.
- On a plate spread out the sesame seeds. Start with the skin side of one of the pieces of salmon and press down on to the sesame seeds. Then lift it up, check that the sesame seeds are still in the middle of the plate, if not adjust them before doing the other side. Repeat with the other piece of salmon.
- Heat a non-stick frypan over a medium to high heat. Melt the coconut oil and place the pieces of salmon skin side down first. Reduce the heat to medium and cook for 5 minutes and then turn over and cook for a further 5 minutes.