Monday, December 26, 2011

Sesame-Crusted Salmon With Ginger Lime Vinaigrette

I was telling Joanna how good this was when we went down to KL to spend Christmas with her . Salmon being our favourite fish and what more I discovered a new way to prepare the salmon other than pan seared them.  Salmon fillets coated in sesame seeds and wasabi paste are drizzled with ginger lime vinaigrette was the original recipe by  Stefano Fiata . I substitued the lime juice  with red wine vinegar for the the vinaigrette and it was superb !  It has a crunchy coating and  a burst of wasabi flavor with a scent of the sea and dip with the ginger vinaigrette ...mmmmm yummy ! If you are bored with the normal pan seared try this recipe, you will love this !

You can serve this as a main dish or as an appertizer . It is truly superb dish and I will definitely cook this again when the Piggies are back. I am sure they will love it as much as I do.  Easy to prepare and below are the pictorial steps to making this delicious sesame-crusted salmon. Drool as much as you like but nothing beats making it and tasting the real stuff :p

Sesame-Crusted Salmon With Ginger Vinaigrette - adapted from Stefano Fiata

Ginger Red Wine Vinegar Vinaigrette 

Juice of 1 lime  * I substitute with 1 tbsp of red wine vinegar
1 tbsp of ginger juice
3 tbsp of extra virgin olive oil
salt and freshly ground pepper to taste * I substitute with a dollop of wasabi paste

Sesame-Crusted Salmon

3 tbsp white sesame seeds
3 tbsp black sesame seeds
4 small fillets of salmon, each 3.5 ozs
1 tsp of wasabi paste * mine was definitely more
2 tbsp vegetable oil * I use grapeseed oil

Preparation of ginger vinaigrette

In a small bowl, mix together lime juice ( red wine vinegar ), ginger, 3 tbsp of olive oil, salt and pepper. Taste and adjust for seasoning.

Sesame-Crusted Salmon

Combine white and black sesame seeds and spread evenly on a plate. Set aside.

Brush each piece of salmon with a thin layer of wasabi paste and season with salt and pepper. Roll in the sesame seeds and coat evenly.

Heat a large non-stick skillet over medium high heat. Add oil and when hot, gently place the pieces of salmon into the pan. Cook salmon for 1 minute. Turn and repeat cooking each of the remaining sides for 1 minute. Lower the heat if the sesame seeds are browning to quickly.

Plate salmon and drizzle with the ginger lime vinaigrette. Serve immediately.

Happy Holidays !

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  1. This looks really good. The different textures must have gone really well with each other ....slurp slurp. I want !

  2. Merry Christmas to you & your family, Elin. I'm sure you're having a wonderful time right now with loads of fun & laughter. AT the same time, wishing you a Happy New Year. Hoping the coming 2012 is going to be a blessed one.
    May god bless you all.
    Best wishes

  3. hi happy holidays, I can't resist from reading your post today...gosh it is really beautiful I love salmon and this one looks really awesome.

  4. hmmm...sounds simple enough if have all the bahan

  5. wow Those sesame encrusted salmon slices look divine!

    Happy Holidays!

  6. I love the rice coating on the salmon. So delicious!

  7. Merry Christmas Elin.
    This certainly looks much more interesting than the usual. But I have a feeling my sesame seeds are going to fall off when I start frying them :D

  8. Thank you to all of you who dropped me a line all of you and a Happy New year to all of you :)

  9. Ping....the seeds won't drop off if the fillet is well coated with wasabi paste :)

  10. madam, this sounds really good..another great recipe!


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