Black sesame seeds add a crunchy texture to your recipes.
Ingredients for 6 people:
- 4 raw salmon fillets of 120 g each, skin on,
- Salt,
- 1 egg white,
- 16 g of black sesame seeds,
- 30 g of vegetable oil.
For the sauce:
- 140 g of grated black radish or daikon,
- 50 g of grated beetroot,
- 10 g of grated ginger,
- 23 g of soy sauce,
- 40 g of yuzu juice,
- 30 g of rice vinegar,
- 40 g of mirin,
- 100 g of dashi stock,
- 80 g of white or golden sesame oil,
- 8 red endive leaves (cut vertically into 5 mm wide strips).
Preparation of pan-fried salmon with black sesame
The day before: lightly salt the salmon flesh, salt the salmon skin a little more. Leave to rest overnight.
1. The next day: remove the skin from the salmon fillets. Coat the skinned side with egg white and sprinkle with black sesame seeds.
2. In a large frying pan, add olive oil over medium heat, then place the salmon fillet sesame-coated side down. Sear well without browning.
3. Prepare the sauce by mixing all the ingredients in a saucepan except the sesame oil. Bring to the boil, stirring constantly.
4. Remove from the heat, leave to cool, and add the sesame oil at the end.
5. Spoon the sauce onto the bottom of the plate, then place the salmon fillet on top. Garnish the plate with the red endive leaves.
Our tip
As a side dish with your salmon, you can serve some kyodori white rice and a pan-fried medley of just-tender vegetables.
