Sesame salmon

This is a great way to prepare salmon or other pan fried fish, serve with the chili-lime-ketjap sauce (tomorrow’s post) or simply a squeeze of something sour.

3 nice pieces of salmon
salt and pepper
1/3 cup sesame seeds
1 Tbsp neutral oil (olive or otherwise)
2 green onions, sliced on a bias

Season the salmon.

Place the sesame seeds on a plate then press one piece of salmon, flesh side down into the seeds until it is well coated.

Set aside and repeat with the remaining pieces of fish.

Heat the oil in a cast iron or heavy bottomed non stick pan on medium heat. Add the salmon to the pan sesame side down and fry for 2 to 3 minutes until the sesame seeds are browned and the salmon has cooked half way through. If you intend to eat the skin, season it with salt and pepper during this time.

Flip the salmon and allow to cook for a minute then remove the pan from the heat and allow the salmon to continue cooking in the pan for an additional 1-2 minutes. This should give you salmon that is still nice and pink inside, if you prefer your salmon more or less cooked then vary the cooking times accordingly.

Scatter the green onions on a serving platter and place the salmon over top.
Drizzle with ketcap/chili/lime sauce or a squeeze of citrus.