1 scallion, white part minced, green part sliced thin
2 tsp grated lime zest plus 1 tsp juice
2 tsp tahini
1 tsp grated fresh ginger
1/8 tsp ground coriander
1/2 tsp vegetable oil
Instructions
Adjust oven rack to middle position and heat oven
to 325 degrees. Dissolve 2 1/2 Tbsp salt in 1
quart water. Transfer 1/2 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.
Drain seeds and place in 10-inch nonstick skillet.
Cook seeds over medium heat, stirring constantly,
until golden brown, 2-4 minutes. Transfer seeds to
pie plate and wipe out skillet with paper towels.
Remove fillets from brine and pat dry.
Place scallion white and lime zest on cutting
board and chop until white and zest are finely
minced and well combined. Transfer scallion-zest
mixture to bowl and stir in lime juice, tahini,
ginger, coriander, and pinch salt. 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.
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, 1-2 minutes.
Remove skillet from heat and, using two 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 green and serve.
Originally Submitted
12/8/2014
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