Tuesday, August 30, 2011

Sesame-covered Salmon

My cousins drove down here from Washington and brought an icebox of fresh-caught salmon with them. With the freezer packed with fish I decided to cook salmon at least twice a week. I found one recipe adapted from  Food & Wine that I particularly enjoyed.

Serving Size: 4


  • 1/4 cup soy sauce
  • 2 tbsp mirin (I actually used maggi seasoning sauce and thought it tasted better)
  • 1/2 cup chicken broth
  • 1/2 tsp sugar
  • 1 clove of garlic, minced
  • 2 tbsp plus 2 tsp cornstarch
  • 3 tbsp water
  • 1 egg white
  • 4 salmon fillets (8 oz each)
  • 1/4 cup sesame seeds
  • 1/4 cup olive oil

In small bowl whisk soy sauce, maggi seasoning sauce, broth, sugar, and garlic.  In another small bowl dissolve 2 teaspoons of cornstarch in water.

Whisk the egg white and remaining 2 tablespoon of corn starch in a small bowl. 

Brush the skinless side of the salmon with this mixture.

Dip in sesame seeds and press gently to coat.

Heat oil in large nonstick skillet over medium-high heat. When oil is hot place salmon in, sesame side facing down. Cook for 5 minutes or until golden brown. Turn over and cook for 5 more minutes.

Heat soy sauce mixture in small sauce pot over low heat until it simmers. Whisk in cornstarch-water mixture and stir until sauce thickens. Serve the sauce alongside or underneath the salmon. I think pouring the sauce underneath the salmon allows the salmon to soak up the flavor and gives a stronger taste. 

No comments:

Post a Comment