Recipe - Slow Roasted Sesame Salmon

4 Salmon steaks; skin off, 6
to 7 ounces each
2 tablespoon Canola oil
2 tablespoon White sesame seeds
2 tablespoon Black sesame seeds
Salt and freshly ground
black pepper
2 lg Shallots; peeled and finely
chopped, (about One fourth cup)
1 tablespoon Grated ginger
1 teaspoon Hot chili oil
One fourth cup Dry sherry
One fourth cup Fish or clam broth
2 tablespoon Soy sauce

MICHAEL'S PLACE SHOW #ML1B40, COOKING WITH FISH

Preheat the oven to 350 degrees.

Brush the salmon steaks lightly with some of the oil. Combine the two types
of sesame seeds in a flat dish or pan and dredge the flesh side (not the
skin side) in the sesame seeds and set aside. Combine the shallots, ginger,
chili oil, sherry, broth and soy sauce in an ovenproof dish.

Season the steaks with salt and pepper.

Heat a saute pan over medium heat with the remaining canola oil and sear
the salmon steaks on both sides to a golden brown, taking care not to burn
the sesame seeds. Place the seared fish, sesame seeds up, on the seasoned
shallots in the baking dish and put the salmon in the oven. Roast for 7 to
8 minutes for medium rare, or until the fish is cooked to your preference.

Serve the roast salmon immediately with additional soy sauce, pickled
ginger and chili sauce on the side.

Yield: 4 main course servings

c. Michael Lomonaco 1997

Posted to EATL Digest by Roger Young ryoung@AWOD.COM on Feb 20, 1998