Tuesday, March 5, 2013

Sesame Crusted Salmon with a Teriyaki Glaze

Sesame Crusted Salmon with a Teriyaki Glaze

I'm always on the look out for more great salmon recipes, as I try to have salmon on the menu about two weeks a month.  Having lots of salmon recipes makes me way more likely to actually make salmon that often.  This is another Asian-style salmon.  Here, the salmon is coated in sesame seeds and then pan-fried in some coconut oil.  It is finished with a teriyaki glaze that complements the other flavors very nicely.  Like most salmon recipes, this comes together pretty quickly.  With some vegetables and bread on the side, you've got a great meal.  And lots of those good for you omega-3's!  In the picture above, I served the salmon with roasted collard greens with a bit of peanut sauce and sourdough bread.

Sesame Crusted Salmon with a Teriyaki Glaze

serves: 4

  • 3 tablespoons soy sauce
  • 4 teaspoons mirin
  • 1/3 cup low-sodium vegetable broth (or chicken broth)
  • 1/2 teaspoon sugar
  • 1 1/2 teaspoons minced fresh ginger
  • 2 cloves garlic, minced
  • 2 teaspoons cornstarch
  • 3 tablespoons cold water
  • 1 large egg white
  • 2 tablespoons cornstarch
  • 24 ounces salmon (ideally in 4 6-ounce fillets, but you can work with what you've got!  skin on or off)
  • 1/4 to 1/3 cup sesame seeds
  • 4 teaspoons coconut oil


1)  Make the glaze:  whisk together soy sauce, mirin, vegetable broth, sugar, ginger, and garlic in a small bowl.  In another bowl, whisk together 2 teaspoons cornstach and cold water.  Add cornstarch mixture to rest of the glaze and whisk together.

2)  In another small bowl, whisk together egg white and cornstarch until smooth.  Brush the mixture over the skinless sides of the salmon.  

3)  Place the sesame seeds in a shallow bowl.  Dip the skinless sides of each salmon fillet into the sesame seeds.  Press to coat completely.

4)  Heat oil in a large skillet over medium heat.  Once the oil is hot, place the salmon in the skillet (if only one side of the salmon is coated, place this side down in the skillet).  Cook for about 3-5 minutes until the sesame seeds are golden brown.  Carefully turn salmon over and cook for another 3 minutes until browned on the second side and cooked through.  Remove salmon to a plate and loosely cover with foil.

5)  Pour off any oil that is still in the pan.  Rewhisk the glaze and add to the pan.  Bring to a boil and then reduce the heat.  Simmer for 2 minutes, whisking constantly, until thickened.   Serve immediately with salmon fillets.

(recipe adapted from Annie's Eats)  

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