Sesame Seed Crusted Salmon Print Email

Peak season salmon, simply encrusted in a pan and served over spring greens with fat free Asian dressing - surprisingly quick and delicious!
Four salmon fillets, 6 ounces each, skin removed
find sea salt and fresh ground pepper (black or white)
sesame oil and canola or picual olive oil
˝ cup sesame seeds (white or black and white)
1 bag Tony’s Spring Greens or Spinach
Ponzu sauce
Steamed rice
Garnishes: minced scallions, Chef Mick’s Taste of Tokyo Rub, lemon wedges and citrus zest

Heat a 12-inch heavy-bottomed skillet for 3 minutes over high heat. Rub or brush sesame oil over filets, sprinkle with salt and pepper. Spread sesame seeds in a wide bowl and press both side of salmon filets into seeds to coat well.

Add 1-2 TBS canola or picual olive oil to pan (see notes*); swirl to coat. When oil shimmers (about 380 degrees) add fillets and sear to brown well, shaking the pan occasionally to inhibit sticking. When brown, turn carefully and repeat. The goal is to sear and brown both sides well and leave the center about medium rare - about 5 minutes total for thin fillets, maybe 8 minutes for thick fillets. Remove from heat and rest on paper towels, sprinkle with fine sea salt to enhance crunchiness, if desired.

Toss greens with ponzu sauce and separate onto 4 plates, displaying next to steamed rice. Transfer fillets on top of rice and salad and garnish with scallions, Taste of Tokyo Rub, citrus zest and lemon wedges. – Chef Michaelangelo (mick) Rosacci, --

Chef’s Notes: For the best browning and flavor, use a very large and heavy, preheated skillet and plenty of oil - or use a heavy stick-free skillet with just a couple teaspoons of oil, or cooking spray.