I love, love, love salmon and am always looking for new ways to cook it - I have about 7 different 'favourite' salmon recipes, so stay tuned for them to appear on here! This recipe is so easy to make and is full of flavour, so if you make it, I hope you enjoy! Tonight I used Pico de Gallo, which is basically just a fancy way to say 'salsa', I have also made it it with a mango-cucumber salsa, both are equally tasty with the salmon, just depends on what you are craving at the time! I paired the salmon with wild rice cooked in vegetable broth (the broth gives the rice a boost of flavour without adding a bunch of calories or salt) and vegetable broth-steamed fresh broccoli and cauliflower. Dee-lish!
Sesame Crusted Salmon
Two salmon fillets
1/4 cup white sesame seeds
1/4 cup black sesame seeds
1/8 tsp pepper
1 tsp garlic powder (I don't usually like to use garlic powder, I prefer the real thing, but in this recipe the powder works best)
dash salt
olive oil
Pico de Gallo
3 Roma tomatoes
1/4 red onion
3 green onions
1/2 cup cilantro
1 TBSP garlic paste
1 jalapeno
juice from 2 limes
salt and pepper to taste
-prepare an hour before you are ready to eat if you have time, this just helps the flavours mix.
Mango-Cucumber Salsa
1 mango
1 medium sized cucumber
1/2 cup cilantro
1/4 red onion
1 jalapeno
juice from 2 limes
-prepare the salsa an hour ahead of dinner if you have time, so the flavours mix together.
Prep
Preheat oven to 425F
Make either the Mango-Cucumber salsa or the Pico de Gallo, set aside.
Mix the sesame seeds, garlic powder, salt and pepper in a medium sized bowl (large enough to roll the salmon around in the seeds to coat it).
Dredge the salmon in olive oil. Separately roll each fillet in the sesame seed mixture, and place on a baking sheet.
Bake for 10 minutes or until the salmon is as done as you like it. (10 minutes for a 3/4 inch fillet is flaky all the way through.)
Top with either the Pico de Gallo or Mango-cucumber salsa.
Bon Apetit!
I am going to try the cucumber-mango salsa soon, it looks delicious. Do you have any salmon recipies without seeds (b/c Raydn)?
ReplyDeletehmmm, I would try either:
ReplyDelete1. double wrap the salmon in tinfoil, coat it in maple syrup and a bit of S & P, and bake at the same time and temp as this recipe, make sure it is wrapped good, and be careful when opening the syrup turns really liquidy; or
2. maple syrup, whole grain mustard, garlic and S & P, mix it all together and coat the salmon with it (just a little bit of each ingredient will be enough for 1 fillet for Raydn)same time and temp as above, but cooked in a shallow dish (actually you could cook both of these in a shallow dish to prevent spillage)
they are both sweeter so he'll probably like it, the second one just has a bit more flavour to it.
good luck, hope you all enjoy!!