I have always loved salmon but I have never really experimented with different preparation and flavor combinations. Then I saw this recipe over on Annie's Eats and knew I had to try it. It was so simple, although there is a bit of prep work, the meal comes together relatively quick. I could not stop talking about how much I loved this salmon! I really love sesame and obviously if you don't like sesame seeds this is not the recipe for you, but otherwise I highly recommend giving this a try.
I have been extremely busy the past month or so and have had no time to bake. I am so eager to try some new fall baking recipes, they will all probably include pumpkin, but hopefully I can post some of those soon. Im hoping to try a pumpkin scone recipe and baked pumpkin oatmeal which I also found over on Annies Eats :)
Sesame Crusted Salmon
For the glaze:
1/4 cup soy sauce
1/2 cup low sodium chicken broth
1/2 tsp sugar
1 1/2 tsp grated ginger
1 clove garlic, minced
2 tsp cornstarch
3 tbsp cold water
For the Salmon:
1 larger egg white
2 tbsp cornstarch
4 salmon filets
1/4 cup sesame seeds
1/4 vegetable or canola oil
Directions:
To make the glaze, combine the soy sauce, chicken broth, sugar, ginger, and garlic in a small bowl, whisk to blend. In another small bowl, combine the cornstarch and water, whisk until smooth.
To make the salmon, combine the egg white and cornstarch in a shallow dish, whisk to blend. Brush the skinless side of each salmon fillet with the egg white mixture. Place the sesame seeds in a second shallow dish and dip the side of the salmon fillets with the egg mixture in the sesame seeds and press gently to coat completely.
Heat the oil in a large skillet over medium-high heat, once the oil is hot place the salmon in the pan, sesame seed coated side down, and cook for about 5 minutes or until the sesame seeds are golden brown. Turn and continue cooking an additional 3-4 minutes or until cooked through. Remove to a plate, cover with foil to keep warm, and set aside.
Pour off any remaining oil in the skillet and lower the heat to medium. Add the soy sauce mixture to the pan and simmer for 2 minutes, while stirring constantly. Whisk in the cornstarch-water mixture and continue simmering about 1 more minute, until the sauce has thickened. Drizzle over the salmon fillets and serve over brown rice or veggies :)
Recipe slightly adapted from Annie's Eats
