Sesame-Crusted Salmon with Ginger Vinaigrette

recipe

Yield:

4 servings

Recipe from

Coastal Living

Ingredients

4 small cucumbers, peeled and coarsely chopped
1/2 cup rice wine vinegar
1/8 teaspoon salt
2 tablespoons sugar
1/4 cup water
1/4 cup low-sodium soy sauce
2 tablespoons rice wine vinegar
1 tablespoon honey
1 teaspoon hot sauce
1/2 teaspoon dark sesame oil
4 (1-inch-thick) salmon fillets (about 1 1/2 pounds)
2 tablespoons sesame seeds, toasted
4 small cucumbers, thinly sliced
Garnish: fresh mint sprigs

Preparation

Process 4 cucumbers in food processor until smooth, stopping to scrape down sides. Pour through a wire-mesh strainer into a bowl, discarding pulp.

Stir 1/2 cup vinegar and salt into cucumber liquid; set aside.

Combine sugar and water in a small saucepan. Bring to a boil, stirring often; boil 1 minute. Remove from heat, stir in cucumber liquid mixture; set sauce aside.

Stir together soy sauce and next 4 ingredients in a small bowl; brush over salmon. Place salmon in a lightly greased 13- x 9-inch pan; sprinkle with sesame seeds.

Bake at 450° for 10 to 12 minutes or until desired degree of doneness.

Divide cucumber slices among 4 shallow bowls. Spoon cucumber sauce onto cucumbers and top with salmon fillets; add fresh mint sprig to each bowl, if desired. Serve with Ginger Vinaigrette.

May 1999
My Notes

Only you will be able to view, print, and edit this note.

Add Note