Toasted sesame seeds add an amazing dimension to any food, salmon included.
For the fish: combine 1 egg white and 2 tablespoons of cornstarch to make a paste; brush the skinless side of the salmon with the paste then dip into sesame seeds to coat and saute in oil until golden (5 min); turn and cook the other side until done (3-5 min).
For the sauce:
Combine in a small bowl:
1/4 cup soy sauce
2 tablespoons dry sherry or wine
1/2 cup chicken broth
1 1/2 teaspoons fresh ginger
1/2 teaspoon sugar
1 clove garlic, minced
In another small bowl:
Combine: 2 teaspoons of cornstarch and 3 tablespoons of water
After the fish is cooked, pour oil from pan. Add the soy sauce mixture and simmer 2-3 minutes, stirring. Whisk in the cornstarch mixture and cook, stirring, until slightly thickened, about 1-2 minutes.
Such a quick and easy entree. Serve with salad tossed in your favorite asian vinaigrette, asian coleslaw or even roasted veggies.
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