Thursday, August 16, 2012

Sesame Crusted Salmon

My regular readers should be well aware of my love affair with atlantic salmon. It is just the most beautiful and versatile fish, and I love to eat it raw, poached, grilled, steamed, crumbed, smoked... just give me salmon!

This is a really simple but yummy way to cook salmon- it also looks a lot harder than it is to make, so is a sure dish to impress guests. The best kind of fillets to use are large thicker pieces, because you need to cut them into large cube shaped pieces. The sesame coating gives it a beautiful crunch, and if you cook it correctly, the salmon stays moist and tender underneath.

I used a combination of white and black sesame seeds because it looks great; you could simply use just white sesame seeds also.

Sesame Crusted Salmon (serves 2)

2 medium sized thick salmon pieces (skinned if possible)
1/2 cup white sesame seeds
1/4 cup black sesame seeds
salt and pepper to taste
Large splash of olive oil

If your salmon pieces have skin, carefully remove them by gently using a knife to lever the skin off the salmon. Cut each piece of salmon into large cube size pieces (each fillet should be cut into 4-5 pieces).

Combine sesame seeds and salt and pepper in a bowl, then pour onto a flat plate.

In a pan, heat the olive oil.

Next to the stove, firmly coat the salmon pieces in the sesame seed mixture- I find pressing it onto it gives it a better coating rather than just rolling the salmon pieces in it.

Drop into hot oil. Using tongs, cook until all sides are lightly browned. Be sure not to overcook, the salmon should probably take less than ten minutes all up.

Serve with salad, stirfried vegetables or steamed rice.


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