Sesame Salmon
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I like to serve Chinese long beans because they make quite a presentation. It’s fun to loop or braid the 2-to 3-foot-long beans around fish filets or steak.
This Asian-flavored salmon recipe pairs nicely with the beans. While the salmon is in the oven, cook the beans in boiling salted water until tender, 3 to 4 minutes. You’ll find them at many supermarkets and farmers markets.
Look for black and white sesame seeds at Asian markets, where they’re less expensive.
Combine the shallot, soy sauce, sesame oil, Dijon, Sherry and brown sugar in a small bowl. Evenly coat all sides of the filets with the mixture.
Combine the white and black sesame seeds in a bowl and dredge the salmon through the seeds to completely coat.
Heat the olive oil in a large, heavy oven-proof skillet. When the oil is hot, place the salmon skin side up in the pan. Cook the filets until the sesame seeds are golden brown, 2 to 3 minutes. Turn the salmon over, then place the skillet in the oven. Bake the salmon until it feels firm to the touch, another 5 to 7 minutes, depending on the thickness of the filets and your preference for doneness.
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