Sesame Crusted Salmon

Sesame Crusted Salmon

Sesame Crusted Salmon
This is a healthy and simple dish packed with flavour.  I love salmon, no matter how it is served; from the silky raw smoked salmon, to rich and creamy salmon soup..... in fact I have salmon steaks at least once or twice a week.  This is the way I find myself cooking it on a busy weeknight after work – mainly because it is quick, tasty and if you make two fillets it makes a great salad the next day with crisp greens and a tart lemon dressing!

Sesame Crusted Salmon1 salmon fillet per person, with or without the skin
¼ cup white sesame seeds
¼ cup black sesame seeds
Pinch of sugar
½ teaspoon sesame oil
1 sheet of nori seaweed, snipped up into tiny bits
2 tablespoons mirin or sushi dressing
1 tablespoon soy sauce or ketsap manis (sweet soy sauce)
2 spring onions, finely chopped
Juice of a lime
1 tablespoon cooking oil (canola or similar)

If you are a chilli fan, the silky sweetness of the salmon is set off by a little fire... I prefer a few shards of capsicum. 

Combine the sesame seeds with the nori, sugar, sesame oil and lime juice.  Mix together until it is a thick paste consistency. 

Press the salmon fillet down into the sesame mix, either coating all sides or just the skin side depending on how intense you like the flavour.
Heat a frying pan, add a little oil and add the spring onions and cook until they are lightly coloured. 

Add the salmon – cooking skin-side down for about 4-5 minutes.  Once the topping is coloured turn the fish over, reduce the heat and continue cooking for another 5 minutes.  Once the fish is almost cooked though (do not over cook) add the soy, mirin and a little extra lime juice. 
Add some fresh veges such bok choi, kale or some capsicum (or chilli) to the pan, coating it in the pan juices.   

Serve with steamed jasmine rice, soba noodles or even a light broth.