Source of Recipe
List of Ingredients
16 ounces fresh or frozen skinless salmon fillet, thawed
1/3 cup all-purpose flour
1/4 teaspoon salt
2 Tbsp. white sesame seed
2 Tbsp. black sesame seed
1/4 cup tahini (sesame seed paste)
3 Tbsp. lemon juice
2 Tbsp. chopped roasted sweet red pepper
1 Tbsp. water
1/4 cup milk
2 Tbsp. cooking oil
Lemon wedges (optional)
Lime wedges (optional)
Fresh watercress (optional)
1. Rinse fish; pat dry with paper towels. Cut into 4 even fillets. Place one fillet at a time between pieces of clear plastic wrap. Using the flat side of a meat mallet, gently pound fish, working from the center to the edges, until an even thickness, about 1/2 inch. Set aside.
2. In a bowl combine half of the flour, half of the salt, and the white sesame seeds. In a second bowl combine remaining flour, salt, and the black sesame seeds; set aside.
3. In a blender container combine tahini, lemon juice, roasted sweet red pepper, and water. Cover; blend until smooth. If necessary, add additional water, a teaspoon at a time, until sauce is a creamy consistency.
4. Place milk in a shallow dish. Dip salmon in milk. Firmly press one half of each side of fillet in white sesame seed mixture. Press other half of each side of fillet in black sesame seed mixture.
5. In a large skillet heat oil over medium-high heat; cook coated fish fillets in hot oil for 4 to 6 minutes or until fish just flakes when tested with a fork, turning once. To serve, spoon tahini sauce on dinner plates; top with fillets. Garnish with lemon and lime wedges and fresh watercress, if desired. Makes 4 servings.
Make-Ahead Tip: Prepare tahini sauce; cover and chill up to 24 hours. Stir before serving; if necessary, stir in a little extra water.
Nutrition facts per serving:
total fat: 23g
saturated fat: 4g
vitamin A: 5%
vitamin C: 31%