Sesame-Crusted Salmon with Lemon and Ginger for Two
By America's Test KitchenPublished on January 20, 2014
Time
1¼ hours
Yield
Serves 2
Ingredients
Before You Begin
To ensure even cooking, purchase fillets that are about the same size and shape. If any of your fillets have a thin belly flap, fold it over to create a more even thickness. To do so, place the fillet skinned side up on a work surface. Gently fold the flap over and secure it by horizontally inserting a toothpick through the flap and into the thicker portion of the fillet.
Instructions
- Adjust oven rack to middle position and heat oven to 325 degrees. Dissolve 2 1/2 tablespoons salt in 1 quart water. Transfer 1/2 cup brine to bowl, stir in sesame seeds, and let stand at room temperature for 5 minutes. Submerge fillets in remaining brine and let stand at room temperature for 15 minutes.
- Drain seeds and place in 10-inch nonstick skillet. Cook seeds over medium heat, stirring constantly, until golden brown, 2 to 4 minutes. Transfer seeds to pie plate and wipe out skillet with paper towels. Remove fillets from brine and pat dry.
- Place scallion whites and lemon zest on cutting board and chop until white and zest are finely minced and well combined. Transfer scallion-zest mixture to bowl and stir in lemon juice, tahini, ginger, cayenne, and pinch salt.
- Evenly distribute half of paste over bottoms (skinned sides) of fillets. Press coated sides of fillets in seeds and transfer, seed side down, to plate. Evenly distribute remaining paste over tops of fillets and coat with remaining seeds.
- Heat oil in now-empty skillet over medium heat until shimmering. Place fillets in skillet, skinned side up, and reduce heat to medium-low. Cook until seeds begin to brown, 1 to 2 minutes. Remove skillet from heat and, using 2 spatulas, carefully flip fillets over. Transfer skillet to oven. Bake until center of fish is translucent when checked with tip of paring knife and registers 125 degrees, 10 to 15 minutes. Transfer to serving platter and let rest for 5 minutes. Sprinkle with scallion green and serve.
Time
1¼ hoursYield
Serves 2Ingredients
Ingredients
Ingredients
Why This Recipe Works
Most sesame-crusted salmons are one-note affairs in which rich, fatty salmon is coated with bland sesame seeds. We brine our fillets to ensure that each piece is seasoned and remains moist after cooking. The sesame seeds themselves are brined and toasted to bring out their flavor. Then we use a tahini paste that has been “thickened” with citrus juice to glue the citrus zest, scallions, ginger, and spice to the fillet. The resulting dish has the rich flavors of salmon and sesame seeds along with pops of ginger, citrus, and spice.
Before You Begin
To ensure even cooking, purchase fillets that are about the same size and shape. If any of your fillets have a thin belly flap, fold it over to create a more even thickness. To do so, place the fillet skinned side up on a work surface. Gently fold the flap over and secure it by horizontally inserting a toothpick through the flap and into the thicker portion of the fillet.
Instructions
- Adjust oven rack to middle position and heat oven to 325 degrees. Dissolve 2 1/2 tablespoons salt in 1 quart water. Transfer 1/2 cup brine to bowl, stir in sesame seeds, and let stand at room temperature for 5 minutes. Submerge fillets in remaining brine and let stand at room temperature for 15 minutes.
- Drain seeds and place in 10-inch nonstick skillet. Cook seeds over medium heat, stirring constantly, until golden brown, 2 to 4 minutes. Transfer seeds to pie plate and wipe out skillet with paper towels. Remove fillets from brine and pat dry.
- Place scallion whites and lemon zest on cutting board and chop until white and zest are finely minced and well combined. Transfer scallion-zest mixture to bowl and stir in lemon juice, tahini, ginger, cayenne, and pinch salt.
- Evenly distribute half of paste over bottoms (skinned sides) of fillets. Press coated sides of fillets in seeds and transfer, seed side down, to plate. Evenly distribute remaining paste over tops of fillets and coat with remaining seeds.
- Heat oil in now-empty skillet over medium heat until shimmering. Place fillets in skillet, skinned side up, and reduce heat to medium-low. Cook until seeds begin to brown, 1 to 2 minutes. Remove skillet from heat and, using 2 spatulas, carefully flip fillets over. Transfer skillet to oven. Bake until center of fish is translucent when checked with tip of paring knife and registers 125 degrees, 10 to 15 minutes. Transfer to serving platter and let rest for 5 minutes. Sprinkle with scallion green and serve.
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