Sesame Encrusted Salmon Recipe 45 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

Sesame-Crusted Salmon image

This recipe is a simple as they come. You can make a glaze or dill sauce for this or serve it plain.

Provided by MARIA MAC

Categories Very Low Carbs

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 4

Ingredients

4 -6 salmon fillets, about 6 oz each, skinned
salt & freshly ground black pepper
1 tablespoon sesame oil or 1 tablespoon vegetable oil
1/4 cup sesame seeds

Steps:

Season the salmon with salt and pepper.
Rub both sides with a little sesame oil and coat the fillets with sesame seeds.
Heat the remaining oil in a large skillet, preferably non-stick, over moderate heat until the oil shimmers.
Place the salmon fillets in the skillet and cook without moving them until the bottoms are browned and the bottom half of the fillets are opaque, about 5 minutes.
Turn the fillets and cook, without moving them, until the flesh is opaque and firm to the touch, about 5 minutes.
Serve immediately.

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