Sesame Crusted Salmon

This feels like a 90s throwback, in the best kind of way. It’s great with teriyaki sauce (I’ll include a recipe below, but you can absolutely use store bought), and I like to serve it with sushi rice and a crunchy salad with cabbage, cucumbers, carrots, and peanuts.

Recipe

Yield: 4 servings

Salmon:
2lbs salmon, cut into 4 or 5 portions
Kosher salt
1 egg white
½ cup-ish sesame seeds (it’s pretty with a combo of white and black, but anything works)
2 tablespoons vegetable oil

Instructions

Preheat oven to 425. Place your salmon on a plate and season lightly with salt. In a bowl or dish large enough to fit your pieces of salmon, lightly beat your egg white. Spread the sesame seeds out on a plate. Dip each piece of salmon in egg white, and then gently roll it in the sesame seeds until it’s evenly coated. Place back on the plate. Transfer the salmon to a baking sheet lined with parchment. Drizzle with the oil and roast for 12-14 minutes, until it feels firm to the touch (and depending on how well done you like your salmon). Note: You can crust your salmon several hours before and let it just hang out in the fridge until you’re ready to cook it.

Teriyaki Sauce:
You could absolutely use store bought teriyaki sauce or Japanese barbecue sauce, but this sauce is super easy and lasts forever in the fridge. It’s also great on roasted chicken wings.

1 cup Sake
½ cup Mirin
½ cup Soy Sauce

Combine all ingredients in a small saucepan. Bring to a simmer over medium heat and cook until syrupy, about half an hour, stirring occasionally. Store any leftover sauce in a jar in the fridge.

Sushi Rice:

1 cup sushi rice
Water
½ tsp kosher salt
1 ½ tsp sugar
1 Tbsp rice vinegar

In a medium pot, combine the rice, water (according to package directions), salt and sugar. Bring to a boil, cover, turn heat to low and cook for 20 minutes. Turn off heat, let sit for ten minutes, then drizzle rice vinegar over, stir well and serve.