This recipe was inspired by one of my chef-buddies, Rachelle Boucher. When it’s in season, wild king is the best. Find sesame seeds in the Asian aisle of your grocer. Store sesame seeds in the refrigerator as they go rancid if not stored properly. Serve salmon warm on roast or grilled asparagus spears or cool on a bed of baby spinach leaves with orange segments and a sesame-orange vinaigrette.
Course Main Course
Keyword asian, fish, salmon, sesame
46 ouncesalmon filletsskin yourself or have the seafood counter do it for you
Needle nose pliers or tweezersto remove any salmon pin bones
If the salmon is refrigerated, allow it to sit on the counter about 45 minutes to get the chill off.
Place salmon skin side down on a cutting board. With a thin, sharp knife (filet knife), slip the knife blade between the skin and salmon flesh with the blade facing away from you. Hold the edge of the skin on the board tightly and with your knife blade angles slightly down, slice between the skin and fish all the way to the end. Remove the skin completely. You should have a clean piece of skin to discard.
Next, turn the salmon over with the bottom up. Trim any dark purple bloodline. Gently run your fingers along the sides of the filets looking for pin bones. Remove bones with pliers or tweezers. With rounded side up, season salmon with salt and pepper blend.
Mix sesame seeds and place on a small flat plate. Drizzle sesame oil on each salmon filet and rub to coat the surface of the fish. Place salmon rounded side down in the sesame seeds and press gently to adhere. Remove salmon filets to a clean plate or waxed paper until ready to cook. Discard any leftover sesame seeds from the plate, as they have touched raw fish and cannot be saved.
Heat a non-stick pan over medium heat with coconut oil. When hot, place salmon filets sesame side down. Cook until sesame seeds are golden and a crust has formed. Gently turn the salmon over and turn heat to low. Cook salmon just a few minutes longer. It will be firm to the touch but until still a little translucent in the center. Timing will depend on the thickness of your filets, but it doesn’t take long. My 1″ thick filets were done in about 7 minutes. Sprinkle with chopped chives for garnish if desired.
Recipe from Chef Sally Cameron of AFoodCentricLife.com