Saturday, November 10, 2012

sesame-crusted salmon

During a snow storm this week I figured it was the perfect night to hunker down, lock the doors, and play in the kitchen. I hadn't made salmon in a while, since spring or summer at least, so I figured it was time! The weeknight menu consisted of sesame-crusted salmon with rice pilaf and a light pea sprout salad with a sesame vinaigrette (in hopes of it tasting somewhere near as tasty as Blue Ginger's).

Salmon with sauce for two (recipe): 
1/8 cup soy sauce
1 tbs sherry
1/4 cup chicken broth
1/4 tsp sugar
3/4 tsp ground ginger
1 clove garlic, minced
1 tbs and 1 tsp cornstarch
1 1/2 tbs water
1 egg white
1 lb wild-caught salmon
1/8 cup sesame seeds
1/8 cup canola oil  

Sesame vinagrette:
Juice from 1 lemon
1/8 cup rice vinegar
1 tbs soy sauce
1/2 tbs toasted sesame oil
1/2 tbs honey
1/2 tsp ground ginger

1. In a small bowl, combine the soy sauce, sherry, chicken broth, sugar, ground ginger, and garlic. In a separate bowl combine 1 tsp cornstarch and the water.

2. Whisk together the egg white & 1 tbs cornstarch. Brush the skinless side of the salmon with egg-white mixture and dip into the sesame seeds to coat.


3. Heat oil in nonstick pan over medium-high heat. Place salmon sesame-seed side down in oil for 5 minutes, until crispy and browned. Flip and cook for another 3 minutes.

4. Transfer salmon to a plate and tent with tin foil while you make the sauce. Empty any reserve oil from pan and add soy-sauce mixture over medium heat to simmer for 2 minutes, add cornstarch and water mixture until thickened. Add 1 tsp flour if not thickening to your liking. Serve salmon on top of this sauce in order to retain crispiness of salmon.

5. For the vinaigrette, whisk all ingredients listed above and drizzle over salad of choice (I used pea shoots). Plate & enjoy!
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