Published Thursday, October 04, 2012

Sesame Seeds also add crunch to your salmon

From Special Reports

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Put some color and nutritional goodness on your plate using fresh, wild fish in this classic Asian-style recipe. Versatile salmon, found on both the east and west coasts of the United States, is rich in both flavor and beneficial omega 3 fatty acids. Salmon is highly prized in the American Northwest and is sometimes called Alaskan turkey.

Use the glaze to help enhance the salmon. Mirin is a Japanese wine and its sweetness, along with the honey, provides a nice contrast to the salty soy sauce. A bit of cornstarch helps thicken and bind the mixture together.

Sesame seeds add a subtle nut-like flavor and a crunchy crust. The sesame crop has been cultivated for thousands of years and is believed to be the first domesticated oilseed. These little seeds are packed with fiber, iron, magnesium and more heart-healthy fats.

This is portion control at its best: each fillet provides a satisfying serving loaded with flavor. Complete the meal with wild rice and steamed spinach. Simply prepare the rice per package directions. Sauté a couple of minced garlic cloves in olive oil, then toss in the spinach and let it wilt. And you’re ready to serve a healthy and elegant repast.

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Sesame Salmon

From the American Institute for Cancer Research

Glaze

INGREDIENTS:

3 Tablespoons reduced-sodium soy sauce

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2 Tablespoons mirin (any sweet white wine may be substituted)

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1/2 cup low-sodium chicken broth

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1/2 teaspoon honey

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1 teaspoon grated fresh ginger

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3 cloves garlic, minced

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2 teaspoons cornstarch

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3 Tablespoons water

Salmon

1 large egg white

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2 Tablespoons cornstarch

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1 lb. (4, 4-oz.) salmon fillets

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2 Tablespoons sesame seeds, toasted

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1 Tablespoon sesame oil

Whisk together soy sauce, mirin, broth, honey, ginger and garlic in saucepan. Set aside. In another bowl, whisk together cornstarch and water. Set aside.

Whisk egg white and cornstarch in small bowl. Liberally brush skinless side of each fillet with egg mixture and sprinkle with seeds evenly, pressing gently to coat.

Heat oil in large skillet over medium-high heat. Gently place fillets, seed side down, and cook until the seeds are golden brown, about 5 minutes. Very gently turn over and continue cooking through, about 3 minutes.

Over medium heat, simmer soy sauce mixture, stirring constantly, about 2 minutes. Whisk in the cornstarch mixture and continue simmering until sauce thickens, about 1 minute.

Spoon glaze over fillets. Serve immediately.

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