Sesame Crusted Salmon
This is a simple, and quick way to cook salmon. To get the sesame seeds to stick to the salmon, a slurry of egg whites and cornstarch is used. You can have this fish dish on the table in less than 15 minutes.
Sesame Crusted Salmon
(found this technique in Quick from Scratch Fish & Shellfish, a Food & Wine cookbook)
Serves 4
4 5-6 ounce, 1 inch thick salmon fillets (we used 2 Atlantic wild-caught)
fresh sesame seeds
1 egg white
2 T. cornstarch
oil for the pan
Whisk together the egg white with the cornstarch in a flat bowl.
Dip the salmon steaks to coat them well, then place them, skin side down on a plate and sprinkle them with sesame seeds.
Heat a non stick pan or griddle until it is hot, then coat it lightly with oil to prevent sticking. Place the fillets, sesame seed sides down, in the hot pan and cook on medium high for 3 to 5 minutes and turn when the seeds become dark, golden brown but are not burning. Flip the fillets over (skin side will be down now) and continue to cook, about 5 minutes more, or until the fish is opaque and firm to the touch.
Serve the fish, sesame seed side up, with a finishing sauce.
We used the one Wegman's offers, a lime soy sauce. Or try Food & Wine's recommended sauce of 1/4 cup soy sauce, 2 T. dry sherry, 1/2 cup chicken stock, 1/2 t. sugar, 1/5 t. grated fresh ginger, 1 clove garlic, minced, 2 t. cornstarch, and 3 T. water.
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