Seared Sesame Salmon
May 23, 2005
My father in law gave me four pieces of salmon fillet, frozen, but nevertheless, they were four chunks of beautiful salmon that I’ve decided to cook it the way I’ve never cooked it before. I just love the taste of salmon in light soya sauce & lemon juice, baked in butter…only this time, I’ve added another ingredient and covered my salmon with it, sesame seeds. This idea I took from ‘ready, steady, cook’ a british series that I love to watch whenever I have the time and/ or running out of fresh ideas for dinner.
Ingredients
2 salmon fillets, 1- 1/2 inches in thickness
2 tbsp sesame seeds
50gm. butter/ 1 tbsp olive oil
salt/ pepperFor the rice:
2 cups basmati rice
400ml seafood stock (adjust the fluid amount according to the rice that you’re going to use)
1 med. finely sliced onion
2 crushed garlic
2 tbsp olive oil
finely cubed red paprika (bell pepper)
1 tbsp chopped chives
salt/pepperFor the sauce:
1 tbsp dill, chopped
1-2 tbsp light soy sauce
½ tsp lemon, juice only
1 tsp ginger, grated
squirt of honey
- mix the ingredients together
Method
-saute onion in olive oil until it turns transparent, add garlic and continue to saute, when garlic is cooked, add rice and fluid..simmer for 8 minutes, toss in paprika and let simmer for another two minutes. before turning off the heat, toss in the chives, salt and pepper to taste. Cover.
- salt and pepper the salmon lightly, then coat them in the sesame seeds.
- Pan fry in the butter/oil combination for 2-3 minutes each side until cooked through.
I’ve used a big ring for my rice, just placed on the center of a plate, placed the salmon on top and sauce poured around. A very simple meal to prepare, and yet rich in taste.
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