Sesame Crusted Salmon

It’s always wonderful to have a recipe in your back pocket that covers all the bases: flavor, substance, seasonality and nourishment. This is one of those recipes; just be sure not to skimp on the sesame seeds… or the Rosemary Salt butter. They provide an addictive crunch and flavor that sets the tender salmon off beautifully.
Category
Prep Time
45 minutes
Cook Time
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Spicy Mango Salad

  •  1 Tablespoon vegetable oil
  •  ¼ cup lime juice
  •  2 teaspoons sugar
  •  ½ teaspoon red chili flakes
  •  Kosher salt
  •  2 large ripe mangoes, peeled and thinly sliced
  •  1 small carrot, peeled and julienned
  •  ½ English cucumber, julienned
  •  ¼ cup chopped cilantro

Sesame Crusted Salmon

  •  4 salmon filets, skin and pin bones removed
  •  Kosher salt
  •  freshly ground black pepper
  •  ¼ cup white sesame seeds
  •  ¼ cup black sesame seeds
  •  2 egg whites
  •  1 Tablespoon vegetable oil
  •  6 Tablespoons Danish Creamery European Style Garlic Salt Butter, cubed
  •  coconut rice, for serving

Spicy Mango Salad

  • In a small bowl, whisk together oil, lime juice, sugar, red chile flakes, and ½ teaspoon salt. Stir until sugar is completely dissolved. Set aside.
  • Combine mango, carrot, cucumber and cilantro in a medium bowl. Set aside.
  • Just before serving, drizzle mango salad with dressing and toss gently to coat.

Sesame Crusted Salmon

  • Pat salmon dry with a paper towel; season with salt and pepper. Mix white and black sesame seeds in a large plate and spread out into an even layer. Place egg white in a large shallow bowl and beat with a fork until frothy.
  • Working one at a time, dip salmon filet in egg white then dredge in sesame seed mix, coating all sides and pressing it gently into the fish to adhere. Chill for 10 minutes.
  • Heat oil in a large skillet over medium-high heat until shimmering. Add salmon and sear 4 minutes, undisturbed, until a golden brown crust forms. Flip salmon, reduce heat to medium and add butter. Continue to cook, using a spoon to baste the salmon with the butter, until the salmon is just cooked through, about 5 minutes more.
  • Serve salmon over a bed of coconut rice, alongside the spicy mango salad.

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