Sesame Crusted Pan Fried Salmon
|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.