- Active Time 20m
- Total Time 20m
Cornstarch, egg white and sesame seeds form a crackling crust on these salmon fillets. The flavor of the toasted sesame seeds is complemented by the Asian-flavored sauce surrounding the fish, but don't serve the sauce over the fish or you'll lose the crunch.
Salmon is generally best with a light red or a substantial white. Pinot noir is the usual red suggested. With the Asian ingredients here, a white such as a pinot gris from Oregon or Alsace in France will make a delicious pairing.
- 1/4 cup soy sauce
- 2 tablespoons dry sherry
- 1/2 cup canned low-sodium chicken broth or homemade stock
- 1/2 teaspoon sugar
- 1 1/2 teaspoons grated fresh ginger
- 1 clove garlic, minced
- 2 tablespoons plus 2 teaspoons cornstarch
- 3 tablespoons water
- 1 egg white
- 2 pounds center-cut salmon fillet, cut into 4 pieces
- 1/4 cup sesame seeds
- 1/4 cup cooking oil
In a small bowl, combine the soy sauce, sherry, chicken broth, sugar, ginger and garlic. In another small bowl, stir together the 2 teaspoons cornstarch and the water.
Whisk together the egg white and the 2 tablespoons cornstarch. Brush the skinless side of the salmon with the egg-white mixture and then dip it into the sesame seeds to coat.
In a large nonstick frying pan, heat the oil over moderately high heat. Put the salmon in the pan, sesame seed side down, and cook until golden brown, about 5 minutes. Turn and cook until just done, about 3 minutes longer for a 1-inch-thick fillet. Remove.
Pour any oil from the pan. Add the soy-sauce mixture. Simmer for 2 minutes, stirring. Whisk in the cornstarch and water mixture and cook, stirring, until thickened, about 1 minute longer. Serve the salmon with the sauce poured around it.
Tuna steaks would be perfect with the sesame-seed crust and the sauce. You can also use salmon steaks instead of fillets.
Recipe reprinted by permission of Food and Wine. All rights reserved.
nutrition information per serving
531 calories; 32g total fat; 125mg cholesterol; 1037mg sodium; 8g carbohydrates; 1g fiber; 48g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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