Serious Eats: Recipes

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

Posted by Kerry Saretsky, October 25, 2009

[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.

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