Sesame-Crusted Salmon

Recipe Ingredients

		Dressing
2 tablespoons	30ml	Rice vinegar
1 1/2 teaspoons	7.5ml	Dijon mustard
1 teaspoon	5ml	Minced shallots
1 teaspoon	5ml	Grated fresh ginger
1 1/2 teaspoons	7.5ml	Peanut butter - (optional)
1 1/2 teaspoons	7.5ml	Honey
1 tablespoon	15ml	Soy sauce
2 tablespoons	30ml	Sesame oil
		Salt - to taste
		Freshly-ground black pepper - to taste
1/4 cup	59ml	Vegetable oil
		Salmon and Salad
1/2 cup	118ml	Soy sauce
2 tablespoons	30ml	Sesame oil
3/4 cup	82g / 2.9oz	Sesame seeds
4		Skinless salmon fillets - (6 oz ea)
1/2 teaspoon	2.5ml	Salt
1/4 teaspoon	1.3ml	Freshly-ground black pepper
3 tablespoons	45ml	Oil
1/2 lb	227g / 8oz	Baby salad greens
		Dressing - (listed above)
1		Papaya - peeled, seeded,
		And diced
1/4 cup	36g / 1.3oz	Crumbled blue cheese

Recipe Instructions

For the Dressing: In a blender, mix the vinegar, mustard, shallots, ginger, peanut butter, honey, soy sauce, sesame oil, salt and pepper. Gradually add the vegetable oil until smooth and emulsified. Taste for seasoning. If it has too strong a taste of vinegar, add salt to balance. Note: Try variations on the salad ingredients, such as baby spinach and thinly sliced red onions or a slaw of shredded carrots and green and red cabbages.

For the Salmon And Salad: Measure the soy sauce and sesame oil into a shallow glass dish and pour the sesame seeds into another shallow dish. Season the salmon with salt and pepper. Dip each piece of salmon into the soy-sesame oil mixture, then roll it in the sesame seeds to coat.

Heat the oven to 350 degrees. Heat the oil in a large skillet over medium heat. Add the salmon and cook until the fish has a nice brown crust on the bottom, about 3 to 5 minutes. Turn the salmon over and place the skillet in the oven until the fish is cooked through, about 5 minutes.

While the salmon is in the oven, toss the salad greens with the dressing, then mound the greens on a serving platter or individual dinner plates. Sprinkle with papaya and blue cheese. Remove the salmon from the oven and place on the greens.

This recipe yields 4 servings.

Each serving: 837 calories; 49 grams protein; 17 grams carbohydrates; 5 grams fiber; 65 grams fat; 11 grams saturated fat; 93 mg. cholesterol; 1,812 mg. sodium.

Source:
The Los Angeles Times, 07-16-2003

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