Monday, December 7, 2009
Eric's Sesame Salmon
Heat roasted sesame oil in frying pan (it will smoke) with matching lid. Lightly coat salmon with sesame seeds and a bit of tarragon and sear both sides of fish (with the frying pan lid on), then give it a shot of soy sauce and a shot of rice vinegar and let it deglaze and steam (with the lid on), then come back in again when almost done with Soy-Vay, Soy-yaki, or Gyoza sauce, cover again, and reduce the heat. Salmon is best if just barely done in the center. You can undercook it actually, then give it short 10 second bursts in the microwave until done if you want to. Serve the fish and pour excess sauce over the top. Good with very cheap grades of previously frozen salmon.