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.
Sesame Salmon – Recipe
Prep time
Cook time
Total time
Author: Lizzie Moult – www.strayedtable.com
Serves: 2
Ingredients
- 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
Instructions
- 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.
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That salmon looks so fresh and delicious! I love the look of those beans and salad with it too….a great spring/summer dish!
It is finally warming up. An effortless dinner is what i need on these warmer nights.
Thanks for linking this super salmon post in to Food on Friday. I am now signed up to follow you by Google Reader. A follow back to Carole’s Chatter would be wonderful – or are you already following? Cheers
How do you get the sesame seeds to stay stuck on the salmon during frying? I usually find them escape like convicts when I fry the fish.
I only ever turn the salmon once. I usually stick the sesame seeds on first then straight into the frying pan, I sear it really hot then turn the temp down. I let it cook half way then turn the fish, using tongs. It also helps if you have a fantastic non stick pan. I use a cast iron pan – it does the trick. Good luck