Sesame Crusted Salmon with Papaya


  • 2 lbs of salmon filet, cut into quarters
  • 2 ripe papaya
  • 1/2 cup white port wine
  • 4 cups of heavy cream
  • kosher salt and fresh cracked black pepper to taste
  • 2 ozs of sesame seeds
  • 1/4 cup olive oil
  • Peel and remove seeds from papayas.
  • Reserve 1 papaya for garnish.
  • Coarsely chop 1 papaya and place in a sauce pan with the white port and 1/2 bunch of basil.
  • Simmer until port has almost evaporated.
  • Add heavy cream and reduce by one third.
  • Puree’ sauce in a food processor or blender.
  • Strain and season with salt, set aside.
  • Dredge salmon fillets in sesame seeds.
  • Saute salmon in olive oil until browned on both sides.
  • Transfer to a baking dish and cook at 350 degrees for 5  to 10 minutes. Take care not to over cook.
  • Quarter the reserved papaya and slice each quarter into a fan.
  • Divide sauce among dinner plates.
  • Top each with a salmon fillet and garnish with papaya and sprigs of basil.

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