Oven Roasted Sesame Seed Encrusted Salmon Food

SESAME CRUSTED SALMON

Steps:

• Take salmon out of fridge 20 minutes before cooking.
• Preheat oven to 220C/430F (standard) or 200C/390F (fan). Place shelf about 20cm/8" from the broiler heat source at the top of the oven.
• Sprinkle both sides of the salmon with salt and pepper.
• Place sesame in shallow dish. Press salmon into sesame seeds to coat on all sides. Place on tray.
• Drizzle top with oil.
• Bake for 10 minutes. Flick to broiler on high - broil / grill for 3 minutes until the top is a bit golden (or bake for 5 minutes, but won't be as golden). (Note 5)
• Remove from oven, rest 3 minutes. Serve with soba and greens, garnished with scallions (optional) and drizzled with Dressing.

SESAME SEED CRUSTED SALMON

Steps:

• Preheat oven to 325 F (160 C).
• Whisk together miso, soy sauce or tamari, lime juice, ginger, sesame oil, and crushed red pepper flakes. Brush tops ofsalmon with miso mixture.
• Place fish on greased baking sheet, skin-side down, and sprinkle on sesame seeds. Bake until fish is cooked through, about 15 minutes.

SESAME-CRUSTED SALMON

Steps:

• Mix the sesame seeds and red pepper flakes on a plate, then press the salmon fillets into the mixture to coat.
• Heat half the oil in a nonstick skillet over medium heat, add the salmon, and cook for 3-4 minutes on each side, until cooked through. Remove from the skillet and keep warm.
• Heat the remaining oil in the skillet over high heat, add the vegetables, and stir-fry for 3-4 minutes, until just cooked. Drizzle the soy sauce over the vegetables and serve with the salmon and basmati rice.

SESAME-CRUSTED SALMON

Steps:

• Season the salmon with salt and pepper.
• Rub both sides with a little sesame oil and coat the fillets with sesame seeds.
• Heat the remaining oil in a large skillet, preferably non-stick, over moderate heat until the oil shimmers.
• Place the salmon fillets in the skillet and cook without moving them until the bottoms are browned and the bottom half of the fillets are opaque, about 5 minutes.
• Turn the fillets and cook, without moving them, until the flesh is opaque and firm to the touch, about 5 minutes.
• Serve immediately.

SESAME SEED CRUSTED SALMON ON SOBA NOODLES WITH TWICED COOKED BROCCOLI WITH GARLIC AND HAZELNUTS

Steps:

• For the broccoli: Preheat oven to 350 degrees F. Spread hazelnuts on a pie pan and toast in the oven for 8 to 10 minutes, transfer nuts to a kitchen cloth and rub to remove the skins. Coarsely chop the nuts In a steamer, steam the broccoli until just tender, about 5 minutes. In a large skillet, combine the hazelnut oil, garlic and hazelnuts. Cook over high heat, stirring until the garlic is pale golden. Add the broccoli and crushed red pepper and toss . Season with salt and cook for 1 to 2 minutes.
• For the soba noodles: Place noodles in a large bowl. Whisk together the soy sauce, lime juice, garlic, ginger, olive oil and sesame oil. Pour over the noodles, add the cilantro and toss to combine, season with salt and pepper. Garnish with scallion.
• For the salmon: Season salmon on both sides with salt and pepper. Mix together the sesame seeds in a medium bowl. Dredge salmon skin-side down in the seeds. Heat oil in a large skillet over medium-high heat. Sear the salmon seed-side down in the pan and cook until golden brown. Turn the fillets over and continue cooking for 3 to 4 minutes for medium doneness.

SLOW ROASTED SESAME SALMON

Steps:

• Preheat the oven to 350 degrees.
• Brush the salmon steaks lightly with some of the oil. Combine the two types of sesame seeds in a flat dish or pan and dredge the flesh side (not the skin side) in the sesame seeds and set aside. Combine the shallots, ginger, chili oil, sherry, broth and soy sauce in an oven-proof dish.
• Season the steaks with salt and pepper.
• Heat a saute pan over medium heat with the remaining canola oil and sear the salmon steaks on both sides to a golden brown, taking care not to burn the sesame seeds. Place the seared fish, sesame seeds up, on the seasoned shallots in the baking dish and put the salmon in the oven. Roast for 7 to 8 minutes for medium rare, or until the fish is cooked to your preference.
• Serve the roast salmon immediately with additional soy sauce, pickled ginger and chili sauce on the side.

SESAME-CRUSTED SALMON WITH ORANGE-MISO SAUCE

Steps:

• Whisk first 6 ingredients in medium bowl to blend well. Season orange-miso sauce to taste with salt and pepper. (Can be made 1 day ahead. Cover; refrigerate. Bring to room temperature before serving.)
• Line large baking sheet with foil. Place salmon and vegetable oil in large bowl; toss to coat. Sprinkle salmon with salt and pepper. Place sesame seeds on small plate. Coat 1 surface of each salmon piece with sesame seeds. Arrange salmon, sesame-coated side up, in single layer on prepared baking sheet. (Can be made 6 hours ahead. Cover; chill.)
• Preheat oven to 400°F. Bake salmon uncovered until just cooked through, about 5 minutes; transfer to platter. Skewer each piece with toothpick. Serve warm, passing orange-miso sauce.
• *Available at Japanese markets and natural foods stores and in the Asian foods section of some supermarkets.

SESAME ENCRUSTED SALMON

Steps:

• Preheat the broiler to high. Line a baking sheet with nonstick foil. Arrange the salmon fillets on the baking sheet. Sprinkle with salt and pepper. Reserve.
• Bring the ketchup, soy sauce, lemon juice, honey, lemon zest and garlic to a boil in a small saucepan; stir occasionally. Cool to room temperature. Brush half the ketchup mixture over the top of the salmon. Broil the salmon for 2 minutes.
• Remove the pan from the oven. Carefully turn the salmon over. Brush with the remaining glaze. Broil for 2 minutes. Sprinkle the tops of the salmon fillets evenly with sesame seeds to create a crust. Broil for an additional 2 to 3 minutes or until fish flakes easily with a fork.

SESAME SEED CRUSTED SALMON ON SOBA NOODLES

Steps:

• Place noodles in a large bowl.
• Whisk together the soy sauce, lime juice, garlic, ginger, olive oil and sesame oil.
• Pour over the noodles, add the cilantro and toss to combine, season with salt and pepper.
• Garnish with scallion.
• Season salmon on both sides with salt and pepper.
• Mix together the sesame seeds in a medium bowl.
• Dredge salmon skin-side down in the seeds.
• Heat oil in a large skillet over medium-high heat.
• Sear the salmon seed-side down in the pan and cook until golden brown.
• Turn the fillets over and continue cooking for 3 to 4 minutes for medium doneness.