SESAME ENCRUSTED SALMON WITH PINOT NOIR REDUCTION
Steps:
- 1. Blot salmon with paper towel to remove all excess moisture. 2. Dust exposed flesh with a liberal dosing of seasoning salt and fresh ground black pepper. 3. Completely cover exposed flesh with sesame seeds - enough to form a nice layer over top. Drizzle liberally with 1/4 cup olive oil. 4. Heat large skillet over medium high heat. Add 1-2 tablespoons olive oil (just enough to barely cover the bottom of the pan - you don't want it swimming - only enough to just prevent sticking. When pan and oil are hot, flip and slip salmon in gently, skin side up so sesame seeds do not fly off. Sear for approximately 5-7 minutes until golden brown. Do not give in to the temptation to toss or move salmon filet. Let it sit there so sesame seeds get seared into flesh of salmon. Sprinkle more seasoning salt and fresh ground pepper over exposed skin. 5. When golden brown, flip filet over and cook for another two minutes or so. 6. Pour ¾ cup red wine over salmon, lower heat to medium or just above, and let cook another five minutes or so. Sauce should be boiling quite vigorously, but you don't want it to burn or smoke, so adjust the temperature as needed. 7. When cooked through, but still slightly pink in center. Remove to serving platter and place flesh side up. 8. Keep sauce boiling on medium heat and add additional ¾ cup red wine. Lower heat to medium low and let reduce for about another five minutes, stirring occasionally to release and loosen all those great cooked bits and flavor from the pan. Cook for about an additional five minutes, or till the sauce is reduced by half. Adjust for salt if necessary.... 9. Pour sauce over filet. Garnish with parsley and serve. Enjoy!
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