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Cooking

J's Favorite Recipes

Sesame Seed-Crusted Salmon

INGREDIENTS DIRECTIONS

4 salmon fillets, each about 6 ounces and 1 1/4 inch thick Rinse and pat dry salmon fillets.

Sesame oil
Rub fillets with sesame oil (use canola or vegetable oil as a stand in).

1/2 cup sesame seeds Sprinkle salt and pepper on fillets.

Salt and fresh ground pepper Spread sesame seeds in a pie plate.

1 teaspoon canola or vegetable oil Press salmon fillets into sesame seeds, first one side then the other.

Heat a 12-inch heavy bottomed skillet for 2 minutes over high heat.

Add canola / vegetable oil to pan, swirl to coat.

When oil shimmers (but does not smoke) add fillets, leaving on high heat for 30 sec.

Reduce heat to medium-high, continue to cook until down side begins to brown, and bottom half of fillet turns opaque, 4 1/2 minutes.

Turn fillets over and cook, without moving them, until they are firm but not hard when gently squeezed. About 3 minutes for medium rare, 3 1/2 minutes for medium.

Remove fillets, let stand 1 minute, serve immediately.

NOTE: cooking time may vary depending on skillet and heat.
These go extremely well with the Chutney Zing topping.

Back to Recipe Index and Cooking Home Page

Back to Recipes
Cooking
J's Favorite Recipes

Sesame Seed-Crusted Salmon
INGREDIENTS		DIRECTIONS
4 salmon fillets, each about 6 ounces and 1 1/4 inch thick		Rinse and pat dry salmon fillets.
Sesame oil		Rub fillets with sesame oil (use canola or vegetable oil as a stand in).
1/2 cup sesame seeds		Sprinkle salt and pepper on fillets.
Salt and fresh ground pepper		Spread sesame seeds in a pie plate.
1 teaspoon canola or vegetable oil		Press salmon fillets into sesame seeds, first one side then the other.

		Heat a 12-inch heavy bottomed skillet for 2 minutes over high heat.
		Add canola / vegetable oil to pan, swirl to coat.
		When oil shimmers (but does not smoke) add fillets, leaving on high heat for 30 sec.
		Reduce heat to medium-high, continue to cook until down side begins to brown, and bottom half of fillet turns opaque, 4 1/2 minutes.
		Turn fillets over and cook, without moving them, until they are firm but not hard when gently squeezed. About 3 minutes for medium rare, 3 1/2 minutes for medium.
		Remove fillets, let stand 1 minute, serve immediately.

NOTE: cooking time may vary depending on skillet and heat. These go extremely well with the Chutney Zing topping.

Back to Recipe Index and Cooking Home Page