As soon as I saw this recipe, I just couldn’t wait to try it. Not only was it a quick, healthy dish that required so little ingredients but there was such an aesthetic appeal to it.
Now this is definitely one of those weeknight dishes you could whip up in less than 30 minutes. The prep work didn’t take too long because all that really needed to be done was to brush the salmon fillets with an egg white-cornstarch mixture and then coated with some sesame seeds. Once that’s cooking in the skillet, you can heat up the glaze until it has that thick-like consistency to drizzle on your salmon. Mmmmm…
A side note: don’t be intimated about flipping the salmon filets like I was! All the sesame seeds actually stayed on during the cooking process, except for maybe 5 of them (grrr…). Either way, the filets still turned out beautifully and tasted fantastic, and it paired wonderfully with the Broccolini and Balsamic Vinaigrette.
Sesame-Crusted Salmon (adapted from Annie’s Eats):
Yields 4 servings
- 1 large egg white
- 2 tablespoons cornstarch
- 4 (8 oz) salmon fillets
- 1/4 cup sesame seeds
- 1/4 cup vegetable or canola oil
For the glaze:
- 1/4 cup soy sauce
- 2 tablespoons mirin
- 1/2 cup low-sodium chicken broth
- 1/2 teaspoon sugar
- 1 1/2 teaspoons grated fresh ginger
- 2 cloves garlic, minced
- 2 teaspoons cornstarch
To make the glaze, whisk together the soy sauce, mirin, chicken broth, sugar, ginger and garlic in a small bowl; set aside. In another small bowl, whisk together the cornstarch and 3 tablespoons water; set aside.
To make the salmon, whisk together the egg white and cornstarch in a small bowl. Brush the skinless side of each salmon fillet with the egg white mixture.
Place the sesame seeds in a shallow dish; dip the skinless side of each salmon filet in the sesame seeds, pressing to coat gently.
Heat vegetable or canola oil in a large skillet over medium-high heat. Place the salmon in the skillet, coated-side down, and cook until the sesame seeds are golden brown, about 5 minutes.
Turn and continue cooking until cooked through, about 3 minutes.
While the salmon is cooking, simmer the soy sauce mixture, stirring constantly, over medium heat in a small skillet for 2 minutes. Whisk in the cornstarch mixture and continue simmering until the sauce has thickened, about 1 minute.