Sesame Crusted Wild Salmon

Ingredients

• Sesame seeds

  Seeds, whole, dried

  4 tbsp or 36g

• Pink salmon

  Fish, raw

  6 fillet or 1.91kg

• Sesame oil

  Salad or cooking

  1 tbsp or 14g

• Salt

  Table

  ½ tsp or 3g

• Pepper

  Spices, white

  ⅓ tsp, ground or 0.8g

• Butter

  Unsalted

  1 tbsp or 14g

• Onions

  Raw

  1 medium or 110g

• Ginger root

  Raw

  3 tbsp or 18g

• Rice wine vinegar

  3 tbsp or 45g

• Coconut milk

  Nuts, canned (liquid expressed from grated meat and water)

  1 cup or 226g

Directions

1. Pre heat oven to 450 degrees F.
2. Toast the sesame seeds in the oven for 5 minutes or when browned.
3. Rub the top of the salmon with the sesame oil and sprinkle to taste with salt and pepper.
4. Dredge the tops of the salmon onto the toasted seeds. Lightly butter a baking dish and place salmon on top then place in oven for 10-15 minutes dependant on the thickness of the salmon.
5. Once the salmon is baking melt the butter on med high heat and sauté the onion and ginger in the butter for about 5 minutes.
6. Salt and pepper the mixture and then add the rice vinegar and sauté until vinegar evaporates.
7. Stir in the coconut milk or cream and boil for 2 minutes; turn heat down to low and wait for the salmon.
8. Place portions of the mixture on a plate and top with salmon.

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