Black and Orange: Black Sesame Seed and Sea Salt-Crusted Salmon with Wasabi-Lime Sauce

[Photo: Kerry Saretsky]

For this black and orange recipe, the raw orange color of the salmon is preserved, as this salmon is just-seared and served nearly raw. The black sesame seeds not only pop with Halloween color, but they create a crisp, nutty crust, and as they toast in the pan, they imbue the salmon that distinctive Asian toasted-sesame flavor.

The sauce cuts the fishiness and oiliness of the salmon, with the zing of lime and rice wine vinegar, and the sweetness of mirin. This dish is light, perfect as a starter to share, with lots of flavor, and a beautifully spooky presentation.

Black Sesame Seed and Sea Salt-Crusted Seared Salmon with Wasabi-Lime Sauce

About the author: Kerry Saretsky is the creator of French Revolution Food, where she reinvents her family's classic French recipes in a fresh, chic, modern way. She also writes the The Secret Ingredient and the French in a Flash series for Serious Eats.

Black and Orange: Black Sesame Seed and Sea Salt-Crusted Salmon with Wasabi-Lime Sauce

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About This Recipe

Yield:2 to 4 as a starter
This recipe appears in: Happy Halloween From Serious Eats!

Ingredients

  • Ingredients for the Black Sesame-Crusted Salmon
  • 10 ounces boneless, skinless salmon fillet
  • 1/4 cup black sesame seeds
  • Coarse sea salt
  • 1 tablespoon vegetable oil
  • Ingredients for the Wasabi-Lime Sauce
  • Juice of 1/4 lime
  • 1 1/2 tablespoons mirin
  • 1 teaspoon rice wine vinegar
  • 1 tablespoon soy sauce
  • 1/4 teaspoon wasabi powder

Procedures

  1. 1

    Crust the salmon with the black sesame seeds and sprinkle with salt. Heat a nonstick pan over medium-high heat until it is very hot, and then add the oil, and the fish. Sear 1 to 1 1/2 minutes per side, then remove to a plate to rest.

  2. 2

    While the fish rests, whisk together the lime juice, mirin, rice wine vinegar, soy sauce, and wasabi powder.

  3. 3

    Slice the fish into 1/2-inch slices. Arrange the fish on a plate, and serve the sauce alongside. Garnish with a bunch of whole chives.

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