Cooking Lesson #1139: Sesame Salmon

…from the Perspectives’  Test Kitchen

How you doin’? Sesame Salmon is the perfect quick dinner… ready in under 20 minutes, packed with Asian-inspired flavors, and made with simple pantry ingredients you already have on hand. It’s the kind of meal that delivers big on taste without keeping you stuck in the kitchen and without the stinky aroma.
 
If you’re a fan of Honey Sesame Chicken, you’re going to fall in love with my Sesame Salmon . The sweet-savory taste of salmon, infused with sesame, transforms tender salmon into something irresistible.
 
And the best part? This sesame salmon is baked in foil for minimal cleanup—which means more time enjoying dinner and less time cleaning up.
 
Prep time:  10 minutes
Cook time:  10 to 12 minutes
Yield:  2 servings:
 
Ingredients 
2 (6 to 8-ounce) skinless salmon fillets
Salt and freshly ground black pepper, to taste
1/2 cup toasted sesame seeds (black, white, or a mix)
1 tablespoon olive oil blend
Sliced green onions and a cut wedge of lime, for garnish
 
Directions

1. Read the recipe all the way through before starting. Measure all ingredients and have at your side.
2. Preheat an oven to 375°F and line a sheet pan with foil.
3. Season the salmon fillets with salt and pepper.
4. Add the sesame seeds to a large plate and spread them out in a single layer. Working one at a time, add the salmon filets to the plate and press it into the sesame seeds.
5. Flip to coat all sides of the salmon with the seeds, using your hands to lightly press them in. Add more seeds to any empty spots so the fillet is fully coated.
6. Place the coated salmon on the foil-lined sheet pan and repeat coating with the remaining piece of salmon. Discard any leftover seeds.
7. Drizzle the coated salmon fillets with olive oil.
8. Bake until the salmon is firm and the thickest part of the fillet registers between 125 and 130°F on an instant-read thermometer, 10 to 12 minutes.
9. Remove from the oven, top with the green onions, if using, and serve immediately.

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ChefSecret:  My go-to sauce for this salmon is a quick homemade teriyaki sauce. Mix together equal parts soy sauce and maple syrup or honey, add some Sambal oelek for heat and simmer it until thickened. Watch those calories by just using a drizzle of olive oil. Serve this salmon atop a green salad, over or with rice, or even in lettuce as a lettuce wrap. Also, be sure to dispose of any sesame seeds left on the plate; do not return them to the storage container.
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Quip of the Day:  Q. Why did the chef break up with the sesame salmon?
A. Because they kept leaving too much "fishy business" in the kitchen!
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Do you have a question or comment? Send your thoughts to [email protected]. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/perspectives-on-food.  We have hundreds of archived Covid Era recipes which you can easily access using this link https://www.perspectives-la.com/Covid-19-Survival-Guide.
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