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

Sesame Salmon

Sesame Salmon
Carolyn Cole / Los Angeles Times

I like to serve Chinese long beans because they make quite a presentation. It's fun to loop or braid the 2-to 3-foot-long beans around fish filets or steak. This Asian-flavored salmon recipe pairs nicely with the beans. While the salmon ... Read more

Total time: 30 minutes | Serves 4
  • 1 shallot, finely minced
  • 1 1/2 teaspoons soy sauce
  • 1 teaspoon sesame oil
  • 1 tablespoon Dijon mustard
  • 1 1/2 teaspoons Sherry
  • 1 tablespoon brown sugar
  • 1/2 cup white sesame seeds
  • 1/2 cup black sesame seeds
  • 4 (4-to 5-ounce) salmon filets
  • 2 tablespoons olive oil

Step 1Combine the shallot, soy sauce, sesame oil, Dijon, Sherry and brown sugar in a small bowl. Evenly coat all sides of the filets with the mixture.

Step 2Combine the white and black sesame seeds in a bowl and dredge the salmon through the seeds to completely coat.

Step 3Heat the olive oil in a large, heavy oven-proof skillet. When the oil is hot, place the salmon skin side up in the pan. Cook the filets until the sesame seeds are golden brown, 2 to 3 minutes. Turn the salmon over, then place the skillet in the oven. Bake the salmon until it feels firm to the touch, another 5 to 7 minutes, depending on the thickness of the filets and your preference for doneness.

Each serving:
345 calories; 241 mg sodium; 71 mg cholesterol; 23 grams fat; 4 grams saturated fat; 6 grams carbohydrates; 27 grams protein; 1.21 grams fiber.
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