Thursday, 17 December 2015

Sesame Crusted Salmon

In anticipation of the decadence to come.

Light, full of 'fishy' goodness,  can be prepared in advance, cooks quickly and the perfect dinner for the season's festivities.

Sesame Crusted Salmon

1 piece of salmon per person
1 tablespoon sweet chilli sauce
2 tablespoons Ketjap Manis
Optional -¼ teaspoon SriRacha chilli sauce

1-2 tablespoons sesame seeds

To Serve
Steamed Rice, steamed/stir fried vegetables

Sweet chilli sauce, lime/lemon juice, crushed garlic

Combine marinade ingredients

Add salmon and ensure the marinade covers the fish. Cover with cling film and return to the fridge. The flavour is best if left for several hours or overnight as the dark colour of the sauce penetrates into the salmon.

If possible remove salmon from fridge about twenty minutes prior to cooking. Press sesame seeds over the salmon.

Place on a sheet of cooking paper, spray with cooking spray and bake in a very hot 200 - 220 deg C oven until cooked. 15 -20 minutes approximately depending on the thickness of the salmon fillet.

Make sauce by thinning a little sweet chilli sauce with some water or sherry, add the garlic and a squeeze of lemon or lime , warm slightly.

Serve with vegetables, rice and spoon a little of the sauce over the salmon.

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