Wednesday, November 30, 2011

Sesame Crusted Salmon

This sesame-crusted salmon made for a fast, easy and delicious main course.  We eat seafood at least once a week and so whenever I find a promising-looking seafood recipe (especially a quick one), I immediately bookmark it.  We also happen to love the taste of sesame seeds so when I found this recipe, I was sold.

Even though I didn't end up having all the ingredients for the sauce (I substituted white wine for mirin and for the life of me, I have no idea if I added in the sugar), this still ended up being delicious.  And from start to finish, it took less than 30 minutes, making it a perfect weeknight meal.  We served it with some polenta and roasted cauliflower but it would be delicious with rice or quinoa and this sesame broccoli, too!

Sesame-Crusted Salmon
Taken from: Cook Like a Champion
Serves 4
  • 1/4 cup soy sauce
  • 2 tablespoons mirin (I substituted white wine instead)
  • 1/2 cup low-sodium chicken broth
  • 1/2 teaspoon sugar
  • 1 1/2 teaspoons grated fresh ginger
  • 1 clove garlic, minced
  • 2 tablespoons plus 2 teaspoons cornstarch
  • 3 tablespoons water
  • 1 egg white
  • 4 salmon fillets, about 8 ounces each
  • 1/4 cup sesame seeds
  • 2-4 tablespoons canola oil
  1. In a small bowl, whisk together the soy sauce, mirin, broth, sugar, ginger and garlic. In another small bowl, dissolve the 2 teaspoons of cornstarch in the water.
  2. Whisk together the egg white and remaining 2 tablespoons of cornstarch, and brush the skinless side of the salmon with the mixture. Dip in sesame seeds and gently press to coat. 
  3. Heat the oil in a large nonstick skillet over medium-high heat. When the oil is hot, place the salmon in, sesame seed side down, and cook for about 5 minutes or until golden brown. Turn and continue cooking an additional 3 minutes (for a 1-inch thick fillet) and remove from skillet.
  4. Pour off any oil remaining in the skillet and reduce the heat to medium. Add the soy sauce mixture and simmer for 2 minutes, stirring constantly. Whisk in the cornstarch-water mixture and continue cooking until sauce has thickened, about 1 additional minute. Serve the sauce alongside or underneath the salmon.


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