Sesame Crusted Grilled 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-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 TUNA

Steps:

• In a dry skillet on medium heat, toast the white sesame seeds until they are just beginning to turn light golden brown and fragrant. Remove from heat and spread seeds on a plate. Add the black sesame seeds to the plate if using, and stir seeds around with fingertips to combine.
• Brush the tuna pieces on all sides with olive oil. Season on all sides with salt and pepper, and dip tuna pieces in the seeds, pressing to coat on all sides. Set aside on a wax foil lined cookie sheet.
• When ready to cook, heat the 2 tablespoons olive oil on medium high in the skillet. When oil is hot, add the butter, when the butter foams, add the fish to the skillet. Let cook without moving the fish for about 1 1/2 to 2 minutes, until the sesame crust begins to crisp and brown. When the crust is golden brown, turn the fish and cook until the other side is golden brown and crisp, about another 2 minutes, adding additional butter if needed to keep the fish from sticking and speed up the browning. Once the second side is browned, turn the fish pieces on edge with tongs, to brown the remaining sides.
• Remove from heat and set aside. Fish will be medium rare at this point. If you prefer fish more well done, place the ban with the fish in a 375 degree F oven for another 3 to 5 minutes.
• To serve, slice each portion in half and place on the pasta bed with the edges overlapping. Sprinkle with finishing salt, if desired.

EASY MAPLE SESAME SALMON

Steps:

• Place the salmon fillets in a baking dish, sealable container, or zipped-top bag. Whisk the maple syrup, soy sauce, sesame oil, and garlic together in a medium bowl. Pour over the salmon fillets, coating them thoroughly. Cover the dish/seal the container or bag. Refrigerate for 15 minutes or up to 8-9 hours.
• Preheat oven to 375°F (191°C). Line a baking sheet with aluminum foil, parchment paper, or a silicone baking mat. Set aside.
• Line the marinated salmon fillets on the baking sheet and top each with sesame seeds. Hold onto the used marinade-see step 4. Bake the salmon for 15-20 minutes depending on thickness, about 10 minutes per 1-inch inch thickness measured from the thickest part of the fillet or until the thickest part reaches 145°F (63°C) internal heat. If desired (for crispier edges), broil the salmon on high for the last 3 minutes.
• Pour the used marinade into a small saucepan or skillet. Bring to a boil, then reduce heat to medium-low and simmer for 5 minutes.
• Remove cooked salmon from the oven. Garnish with chopped scallion and serve with thickened maple glaze.

SESAME CRUSTED SALMON (RIKYū-AGE SALMON)

Steps:

• Slice the salmon fillet perpendicular to the backbone, and then into 4 thin pieces (about 1.5cm / ⅝" thick)¾. Cut each sliced piece in half to make 2 large bite-size pieces. (note 4)
• Place the salmon pieces in a zip lock bag without overlapping. Add the Marinade ingredients to the bag, remove as much air as possible and seal the bag. (note 5)
• Marinate the salmon in the fridge for minimum 2 hours, preferably ½ a day.
• Drain the marinade and pat-dry the salmon pieces with kitchen paper.
• Place the egg white in a small bowl. Place the white sesame seeds and black sesame seeds on a separate plate.
• Dunk a piece of salmon in the egg white, then coat the entire salmon piece with the white sesame seeds or black sesame seeds. Repeat and coat 4 pieces with white sesame seeds and 4 pieces with black sesame seeds. (note 6)
• Heat oil in a frying pan to 180°C / 356°F. The depth of the oil needs to be just enough to submerge the salmon pieces or a bit lower (note 7).
• Cook the salmon pieces for 1 minute, turn them over and cook another 1 minute. Do not over-crowd the oil. If your frying pan is small, cook in batches.
• Transfer the salmon pieces to a tray lined with kitchen paper.
• Place two each of the black and white sesame coated salmon pieces on each serving plate.
• Serve with okra and lemon wedges if using.

YOSHIDA'S SESAME-CRUSTED SALMON

Steps:

• Preheat the oven to 450 degrees F. Place the sesame seeds in a shallow dish. Brush the tops of the salmon with the mustard then press the mustard side of the salmon into the sesame seeds so they adhere. Place the salmon, sesame seed side up, in a shallow roasting pan. Bake at 450 degrees F for 10 minutes or until the fish flakes easily with a fork. Meanwhile, combine the sweet and sour sauce with the vinegar in a saucepan over medium heat. Bring to a simmer. Remove the salmon from the roasting pan and place on individual serving plates. Drizzle with the sweet and sour mixture and serve immediately.

SESAME GRILLED SALMON

Steps:

• Whisk soy sauce, honey, ginger, and garlic together in a bowl until marinade is evenly mixed. Set aside 1/4 of the marinade.
• Place salmon fillets in shallow dish; pour the remaining marinade over the salmon. Cover dish with plastic wrap and refrigerate for 5 minutes.
• Heat sesame oil in a large skillet over medium-high heat.
• Remove salmon from marinade, shaking to remove excess marinade, and place, skin-side up, into the hot oil; cook for 4 minutes. Discard unused marinade in the shallow dish. Flip salmon and drizzle the reserved 1/4 of the marinade over salmon; sprinkle with sesame seeds. Cook until fish flakes easily with a fork, 5 to 7 minutes. Flip salmon, remove skin, and cook 1 minute more.

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.