Sesame Crusted Salmon Rikyū Age 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:

• 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-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 WILD SALMON

Steps:

• Pre heat oven to 450 degrees.
• Toast the sesame seeds in the oven for 5 minutes or when browned.
• rub the top of the salmon with the sesame oil and sprinkle to taste with salt and pepper.
• Dredge the tops of the salmon onto the toasted seeds lightly butter a baking dish and place salmon on top then place in oven for 10-15 minutes dependant on the thickness of the salmon.
• Once the salmon is baking melt the butter on med high heat and glaze the onion and ginger in the butter for about 5 minutes.
• Salt and pepper the mixture and then place the rice vinegar in until vinegar evaporates.
• then stir in the coconut milk or cream and boil for 2 minutes turn heat down low and wait for the salmon.
• Place portions of the mixtur on a plate and top with salmon with your rice and veggies on the side.