Sesame Crusted Pan Fried Salmon
Ingredients
| 6 salmon filets | ||
| 3 tbs, plus 1/2 cup vegetable oil, divided | ||
| 1 tbs fresh ginger, minced | ||
| 1 tbs thinly sliced garlic | ||
| 1/2 cup chicken stock | ||
| 1/2 tsp rice wine or sherry | ||
| 1/2 tsp soy sauce | ||
| 2 tbs roasted sesame oil | ||
| 1 cup ap flour | ||
| 2 tbs sesame oil | ||
| 2 tsp kosher salt | ||
| 3 tbs unsalted butter | ||
| 1 tbs Chinese black bean sauce (optional) | ||
| 1/4 cup scallions, thinly sliced | ||
| 1 plum tomato, chopped | ||
| julienne scallions for garnis | ||
| cilantro leaves for garnish |
- Preheat the oven to 450 degrees.
- Heat 2 tbs oil in a large nonreactive sauce pan over medium heat.
- Saute the ginger and garlic for about a minute or just until golden.
- Add the chicken stock, rice wine, soy sauce and sesame oil.
- Cook until liquid is reduced by half, about five minutes. Set aside.
- Combine the flour, sesame seeds and salt in a bowl.
- Dredge the salmon filets in this mixture, which should be wet for the mixture to adhere.
- Heat the remaining 1/2 cup oil in a large nonstick saute pan over medium high heat.
- Fry the salmon until golden brown, about 3 minutes on each side.
- If residue starts to blacken in the pan, dump the oil in a safe container, wipe the pan and replace with fresh oil.
- Place the salmon on a cookie sheet lined with parchment or wax paper and roast in the oven for 4 to 5 minutes until cooked through.
- Meanwhile, bring the chicken stock mixture to a simmer and whisk in the butter, black bean sauce( if using), chopped scallions, and tomato.
- Cook until heated through, about 2 minutes.
- Divide the sauce onto six plates and gently place a salmon filet on each plate.
- Garnish with scallions and cilantro.
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