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Categories: Fish and shellfish, Main courses, Quick and easy

Sesame-crusted salmon

Sesame-crusted salmon
Los Angeles Times

Dear SOS: I had the most wonderful lunch at Zov's Bistro in Tustin. The sesame seed-crusted salmon is out of this world. I would love to treat my family to this recipe. Jenny Lemaire Orange Dear Jenny: Chef-owner Zov Karamardian ... Read more

Total time: 40 minutes | Serves 4

Dressing

  • 2 tablespoons rice vinegar
  • 1 1/2 teaspoons Dijon mustard
  • 1 teaspoon minced shallots
  • 1 teaspoon grated fresh ginger
  • 1 1/2 teaspoons peanut butter (optional)
  • 1 1/2 teaspoons honey
  • 1 tablespoon soy sauce
  • 2 tablespoons sesame oil
  • Salt and pepper
  • 1/4 cup vegetable oil

Step 1In a blender, mix the vinegar, mustard, shallots, ginger, peanut butter, honey, soy sauce, sesame oil, salt and pepper. Gradually add the vegetable oil until smooth and emulsified. Taste for seasoning. If it has too strong a taste of vinegar, add salt to balance.

Salmon and salad

  • 1/2 cup soy sauce
  • 2 tablespoons sesame oil
  • 3/4 cup sesame seeds
  • 4 (6-ounce) skinless salmon fillets
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 3 tablespoons oil
  • 1/2 pound baby salad greens
  • 1 papaya, peeled, seeded and diced
  • 1/4 cup crumbled blue cheese

Step 1Measure the soy sauce and sesame oil into a shallow glass dish and pour the sesame seeds into another shallow dish. Season the salmon with salt and pepper. Dip each piece of salmon into the soy-sesame oil mixture, then roll it in the sesame seeds to coat.

Step 2Heat the oven to 350 degrees. Heat the oil in a large skillet over medium heat. Add the salmon and cook until the fish has a nice brown crust on the bottom, about 3 to 5 minutes. Turn the salmon over and place the skillet in the oven until the fish is cooked through, about 5 minutes.

Step 3While the salmon is in the oven, toss the salad greens with the dressing, then mound the greens on a serving platter or individual dinner plates. Sprinkle with papaya and blue cheese. Remove the salmon from the oven and place on the greens.

Each serving:
837 calories; 49 grams protein; 17 grams carbohydrates; 5 grams fiber; 65 grams fat; 11 grams saturated fat; 93 mg. cholesterol; 1,812 mg. sodium.
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