Sesamecrustedsalmon Recipes

Steps:

• Season the salmon with salt and pepper.
• Rub both sides with a little sesame oil and coat the fillets with sesame seeds.
• Heat the remaining oil in a large skillet, preferably non-stick, over moderate heat until the oil shimmers.
• Place the salmon fillets in the skillet and cook without moving them until the bottoms are browned and the bottom half of the fillets are opaque, about 5 minutes.
• Turn the fillets and cook, without moving them, until the flesh is opaque and firm to the touch, about 5 minutes.
• Serve immediately.

Steps:

• For the broccoli: Preheat oven to 350 degrees F. Spread hazelnuts on a pie pan and toast in the oven for 8 to 10 minutes, transfer nuts to a kitchen cloth and rub to remove the skins. Coarsely chop the nuts In a steamer, steam the broccoli until just tender, about 5 minutes. In a large skillet, combine the hazelnut oil, garlic and hazelnuts. Cook over high heat, stirring until the garlic is pale golden. Add the broccoli and crushed red pepper and toss . Season with salt and cook for 1 to 2 minutes.
• For the soba noodles: Place noodles in a large bowl. Whisk together the soy sauce, lime juice, garlic, ginger, olive oil and sesame oil. Pour over the noodles, add the cilantro and toss to combine, season with salt and pepper. Garnish with scallion.
• For the salmon: Season salmon on both sides with salt and pepper. Mix together the sesame seeds in a medium bowl. Dredge salmon skin-side down in the seeds. Heat oil in a large skillet over medium-high heat. Sear the salmon seed-side down in the pan and cook until golden brown. Turn the fillets over and continue cooking for 3 to 4 minutes for medium doneness.

Steps:

• Pre heat oven to 450 degrees.
• Toast the sesame seeds in the oven for 5 minutes or when browned.
• rub the top of the salmon with the sesame oil and sprinkle to taste with salt and pepper.
• Dredge the tops of the salmon onto the toasted seeds lightly butter a baking dish and place salmon on top then place in oven for 10-15 minutes dependant on the thickness of the salmon.
• Once the salmon is baking melt the butter on med high heat and glaze the onion and ginger in the butter for about 5 minutes.
• Salt and pepper the mixture and then place the rice vinegar in until vinegar evaporates.
• then stir in the coconut milk or cream and boil for 2 minutes turn heat down low and wait for the salmon.
• Place portions of the mixtur on a plate and top with salmon with your rice and veggies on the side.

Steps:

• Preheat oven to 400 deg. F.
• Heat oil in a nonstick pan.
• Brush fillets with the egg whites and season with salt and pepper.
• Coat thickly on one side only with the sesame seeds.
• Saute in oil, seed side down, until golden brown.
• Place seed side up on a cornmeal sprinkled baking pan and bake at 400 deg. until done - this will depend on the thickness of your fillets, probably will take about 5 minutes.
• Or, you can just turn over and panfry until done.
• Note1: Chef recommended grouper or red snapper; I've made this also with tilapia.
• Note2: Baking is really handy if you are making a larger quantity - that way you can finish all the fillets at the same time.

Steps:

• Whisk soy sauce, honey, ginger, and garlic together in a bowl until marinade is evenly mixed. Set aside 1/4 of the marinade.
• Place salmon fillets in shallow dish; pour the remaining marinade over the salmon. Cover dish with plastic wrap and refrigerate for 5 minutes.
• Heat sesame oil in a large skillet over medium-high heat.
• Remove salmon from marinade, shaking to remove excess marinade, and place, skin-side up, into the hot oil; cook for 4 minutes. Discard unused marinade in the shallow dish. Flip salmon and drizzle the reserved 1/4 of the marinade over salmon; sprinkle with sesame seeds. Cook until fish flakes easily with a fork, 5 to 7 minutes. Flip salmon, remove skin, and cook 1 minute more.

Steps:

• Whisk first 6 ingredients in medium bowl to blend well. Season orange-miso sauce to taste with salt and pepper. (Can be made 1 day ahead. Cover; refrigerate. Bring to room temperature before serving.)
• Line large baking sheet with foil. Place salmon and vegetable oil in large bowl; toss to coat. Sprinkle salmon with salt and pepper. Place sesame seeds on small plate. Coat 1 surface of each salmon piece with sesame seeds. Arrange salmon, sesame-coated side up, in single layer on prepared baking sheet. (Can be made 6 hours ahead. Cover; chill.)
• Preheat oven to 400°F. Bake salmon uncovered until just cooked through, about 5 minutes; transfer to platter. Skewer each piece with toothpick. Serve warm, passing orange-miso sauce.
• *Available at Japanese markets and natural foods stores and in the Asian foods section of some supermarkets.

Steps:

• Mix the sesame seeds and red pepper flakes on a plate, then press the salmon fillets into the mixture to coat.
• Heat half the oil in a nonstick skillet over medium heat, add the salmon, and cook for 3-4 minutes on each side, until cooked through. Remove from the skillet and keep warm.
• Heat the remaining oil in the skillet over high heat, add the vegetables, and stir-fry for 3-4 minutes, until just cooked. Drizzle the soy sauce over the vegetables and serve with the salmon and basmati rice.