Sesame Encrusted Salmon With Pinot Noir Reduction Food

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.

ROASTED SALMON STEAKS WITH PINOT NOIR

Steps:

• Preheat oven to 450 degrees. Place sugar in heavy-bottomed saucepan, preferably nonstick and with rounded sides, and turn heat to medium. Cook without stirring (just shake the pan occasionally to redistribute sugar) until sugar liquefies and begins to turn brown, about 10 minutes. Turn off heat, and carefully add wine. Turn heat to high, and cook, stirring, until caramel dissolves again. Add rosemary sprig, and cook over high heat, stirring occasionally, until mixture is syrupy and reduced to just over 1/2 cup, 10 to 15 minutes.
• As liquid reduces, heat a nonstick skillet over high heat until it begins to smoke. Season salmon on both sides with salt and pepper, then place in pan and immediately transfer to oven. Cook 3 minutes, then turn salmon and cook another 3 minutes. Remove salmon when medium-rare or thereabouts (or cook another minute or two if you like it more done), and keep warm.
• When sauce is reduced, stir in balsamic vinegar and butter and turn heat to medium-low. Cook until butter melts. Season with salt and pepper, and remove rosemary sprig. Taste and adjust seasoning, then serve over salmon, garnished with chopped rosemary.

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.