Sesame Salmon with Maple Soy Glaze

🧂 Ingredients

• 600 g Salmon fillet
• 3 tbsp sesame seeds
• 2 tbsp butter
• 1 tbsp vegetable oil
• 1/3 cup maple syrup
• 1/4 cup soy sauce
• 2 tbsp rice vinegar

  or white wine vinegar
• 1/8 tsp black pepper
• 1/2 tsp corn starch
• fried shallots
• scallion greens

  chopped

Instructions

• 1 Remove the scales and pin bones from the salmon fillet, if it hasn't already
  been done.  Leave the skin on.
• 2 Cut the salmon fillet into individual portions.
• 3 Fill a shallow bowl with the sesame seeds.  Dip the tops of the salmon fillet
  portions into the sesame seeds so that a sesame 'crust' is formed, then set the
  fish aside.
• 4 Prepare the sauce, if you haven't already done so.
• 5 Heat a non-stick or cast iron skillet over medium-high heat.  Add the butter and
  oil and melt/swirl to cover the bottom.
• 6 Add the fish, skin side down.  Cook until the skin is browned and the fish is
  starting to cook through from the bottom (about 4-5 minutes).  Spoon butter/oil
  over the tops of the fillets as they cook.
• 7 Gently flip the fish over and cook, sesame-seed-side down, for an additional 2
  minutes or so.  Remove the finished fish from the pan.
• 8 Add the finished sauce to the hot pan.  It will quickly come to a boil, so don't
  let it sit in the pan too long or it will scorch the sugars.  Pour the sauce
  (now combined with butter/oil and some stray sesame seeds) into a bowl to serve.
• 9 Serve the salmon fillets with sauce poured over top.  Garnish with chopped
  scallions and fried shallots, if using.
• 10 Combine all of the ingredients except for the corn starch in a small pot.
• 11 Bring to a gentle boil over medium heat, then reduce to low.  Simmer until the
  sauce is reduced by about 1/3.
• 12 Combine the corn starch with about 1 tbsp of water in a small bowl.  Whisk/mix
  until well-combined, then stir into the sauce to thicken it somewhat.  Set the
  finished sauce aside.  It can be refrigerated for a week, or frozen for many
  months.

Nutrition Info