Name: Sesame-Crusted Salmon
Yield: 4
Ingredients: 1/4 c. soy sauce -; 2 tbsp. dry sherry -; 1/2 c. canned low-sodium chicken broth or homemade stock -; 1/2 tsp. sugar -; 1 1/2 tsp. grated fresh ginger -; 1 clove garlic -; 2 tbsp. plus 2 teaspoons cornstarch -; 3 tbsp. water -; 1 egg white -; 2 lb. center-cut salmon fillet -; 1/4 c. sesame seeds -; 1/4 c. Cooking oil -

Recipe information

Cooking:

Servings per container:

Source:

More details

Ingredients for - Sesame-Crusted Salmon

1. 1/4 c. soy sauce -

2. 2 tbsp. dry sherry -

3. 1/2 c. canned low-sodium chicken broth or homemade stock -

4. 1/2 tsp. sugar -

5. 1 1/2 tsp. grated fresh ginger -

6. 1 clove garlic -

7. 2 tbsp. plus 2 teaspoons cornstarch -

8. 3 tbsp. water -

9. 1 egg white -

10. 2 lb. center-cut salmon fillet -

11. 1/4 c. sesame seeds -

12. 1/4 c. Cooking oil -

How to cook deliciously - Sesame-Crusted Salmon

1. Stage

In a small bowl, combine the soy sauce, sherry, chicken broth, sugar, ginger and garlic. In another small bowl, stir together the 2 teaspoons cornstarch and the water.

2. Stage

Whisk together the egg white and the 2 tablespoons cornstarch. Brush the skinless side of the salmon with the egg-white mixture and then dip it into the sesame seeds to coat.

3. Stage

In a large nonstick frying pan, heat the oil over moderately high heat. Put the salmon in the pan, sesame-seed side down, and cook until golden brown, about 5 minutes. Turn and cook until just done, about 3 minutes longer for a 1-inch-thick fillet. Remove.

4. Stage

Pour any oil from the pan. Add the soy-sauce mixture. Simmer for 2 minutes, stirring. Whisk in the cornstarch-and-water mixture and cook, stirring, until thickened, about 1 minute longer. Serve the salmon with the sauce poured around it.

5. Stage

Fish Alternatives: Tuna steaks would be perfect with the sesame-seed crust and the sauce. You can also use salmon steaks instead of fillets.

6. Stage

Wine Recommendation: Salmon is generally best with a light red or a substantial white. Pinot noir is the usual red suggested. With the Asian ingredients here, a white such as a pinot gris from Oregon or Alsace in France will make a delicious pairing.