Best Sesame Crusted Salmon With Lemon And Ginger Recipes

LEMON GINGER SALMON

Steps:

• Chop green onions. Reserve green tops for garnish.
• In a bowl, combine white part of onions, ginger root, garlic, soy sauce, lemon juice, lemon zest, sugar and sesame oil.
• Place salmon fillets in a single layer in a shallow baking dish. Pour marinade over; let stand at room temperature for 15 minutes or in the fridge for 1 hour.
• Preheat oven to 425°F.
• Bake, uncovered, for 13-15 minutes or until salmon turns opaque.
• Garnish with reserved green onions. Sesame seeds also make a nice garnish.
• Salmon could be grilled or microwaved instead of baking in the oven.

BAKED SESAME GINGER SALMON

Steps:

• Preheat oven to 400 degrees and lightly grease a 9x13 inch baking dish.
• Combine: marinade, sesame oil, and peanut butter. Mix well (you might need to 'nuke it for a few seconds) until creamy.
• Cut each salmon fillet in half to give 4 nice salmon chunks. Spoon the mixture over the fish, evenly dividing among the 4 chunks.
• Bake for 25-30 minutes, or until the fish flakes with a fork.

SESAME-CRUSTED SALMON WITH LEMON AND GINGER RECIPE

Steps:

• 1. Adjust oven rack to middle position and heat oven to 325 degrees. Dissolve 5 tablespoons salt in 2 quarts water. Transfer 1 cup brine to bowl, stir in sesame seeds, and let stand at room temperature for 5 minutes. Submerge fillets in remaining brine and let stand at room temperature for 15 minutes. 2. Drain seeds and place in 12-inch nonstick skillet. Cook seeds over medium heat, stirring constantly, until golden brown, 2 to 4 minutes. Transfer seeds to pie plate and wipe out skillet with paper towels. Remove fillets from brine and pat dry. 3. Place scallion whites and lemon zest on cutting board and chop until whites and zest are finely minced and well combined. Transfer scallion-zest mixture to bowl and stir in lemon juice, tahini, ginger, cayenne, and 1/8 teaspoon salt. 4. Evenly distribute half of paste over bottoms (skinned sides) of fillets. Press coated sides of fillets in seeds and transfer, seed side down, to plate. Evenly distribute remaining paste over tops of fillets and coat with remaining seeds. 5. Heat oil in now-empty skillet over medium heat until shimmering. Place fillets in skillet, skinned side up, and reduce heat to medium-low. Cook until seeds begin to brown, 1 to 2 minutes. Remove skillet from heat and, using 2 spatulas, carefully flip fillets over. Transfer skillet to oven. Bake until center of fish is translucent when checked with tip of paring knife and registers 125 degrees, 10 to 15 minutes. Transfer to serving platter and let rest for 5 minutes. Sprinkle with scallion greens and serve.

GINGER SESAME SALMON

Steps:

• Preheat oven to 450 degrees F or grill to medium-high.
• Center one-fourth of onion slices and carrots on each sheet of Reynolds Wrap® Non-Stick Foil. Top with salmon. Sprinkle with ginger; drizzle with vinegar and oil. Sprinkle with salt and pepper to taste.
• Bring up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside. Repeat to make four packets.
• Bake 16 to 20 minutes on a cookie sheet in oven.
• OR grill 14 to 16 minutes in covered grill.
• Serve salmon and carrots on a bed of spinach. Sprinkle with additional seasoned rice vinegar, if desired.