Best Sesame Crusted Salmon With Lemon And Ginger Recipes

SESAME-CRUSTED SALMON

Sesame-Crusted Salmon image

Provided by Gill Paul

Categories Fish Mushroom Dinner Seafood Salmon Bell Pepper Healthy Bok Choy Soy Sauce Pescatarian Dairy Free Peanut Free Tree Nut Free No Sugar Added

Yield Serves 4

Number Of Ingredients 11

Ingredients

1/4 cup sesame seeds
1 teaspoon dried red pepper flakes
4 salmon fillets, about 4 oz each
2 teaspoons olive oil
2 carrots, cut into matchsticks
2 red bell peppers, cored, seeded, and thinly sliced
8 oz shiitake mushrooms, halved
2 bok choy, quartered lengthwise
4 scallions, shredded
1 tablespoon dark soy sauce
basmati or long-grain rice, to serve

Steps:

Mix the sesame seeds and red pepper flakes on a plate, then press the salmon fillets into the mixture to coat.
Heat half the oil in a nonstick skillet over medium heat, add the salmon, and cook for 3-4 minutes on each side, until cooked through. Remove from the skillet and keep warm.
Heat the remaining oil in the skillet over high heat, add the vegetables, and stir-fry for 3-4 minutes, until just cooked. Drizzle the soy sauce over the vegetables and serve with the salmon and basmati rice.

SESAME-CRUSTED SALMON WITH LEMON AND GINGER RECIPE

Sesame-Crusted Salmon with Lemon and Ginger Recipe image

Provided by DreiFromBK

Number Of Ingredients 10

Ingredients

4 4
Salt
3/4 3/4 3/4 cup sesame seeds
4 4 to 8-ounce) to 8-ounce) skinless salmon fillets
2 2 2 scallions, white parts minced, green parts sliced thin
1 1 2 tablespoon grated lemon zest plus 2 teaspoons juice
4 4 4 teaspoons tahini
2 2 2 teaspoons grated fresh ginger
1/8 1/8 1/8 teaspoon cayenne pepper
1 1 1 teaspoon vegetable oil

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.