21 July 2008
Sesame Encrusted Salmon
In keeping with the quick dinner theme, here’s my lunch today. It took about 15 minutes from start to finish, including the side dish. The electricity for the neighborhood was out the whole time; but, its very simple to prepare and needs no special gadgetry.
salmon filet, skin on
white sesame seeds
black sesame seeds
2 tablespoons of dark sesame oil
Wash and cut the salmon filet into steaks about 2.5 inches wide. Sprinkle steaks all around with salt.
Heat the sesame oil at high heat. Sesame oil burns, so getting the heat just high enough to not smoke but still sear the sesame seeds to the salmon is the key.
Lay out the white sesame seeds on a wide plate, enough to coat half the salmon steaks. Do the same with the black sesame seeds on a different wide plate. Take a salmon steak and press the left and right sides of the steak into the black sesame seeds. Carefully press the bottom of the steak into the white sesame seeds. You should now have a salmon steak coated on three sides, two black and one white. The skin side should remain clear of sesame seeds.
Place the coated salmon steak skin side down into the hot oil. Quickly repeat with all the steaks. Fry the salmon steak crispy on all four sides. After frying the top and bottom sides you may be able to turn down the heat of the oil, depending on how rare you want your steak to be.
Serve with a side of leafy greens and white rice.
Update: I finally got around to uploading the photo.