from Executive Chef Jack Amon Sesame Crusted Alaska Salmon With Miso Vinaigrette Serves 4 4-8 oz. Salmon filets 1/4 cup White sesame seeds 1/4 cup Black sesame seeds 1/4 cup Vegetable oil Miso vinaigrette 4 heads Baby bok choy 6 oz. Ogo seaweed Miso vinaigrette 2 tbsp. White miso 1 cup Peanut oil 1/4 cup Sesame oil 2 tbsp. Lemon juice 1 tbsp. Thai sweet chili sauce 2 tbsp. Rice wine vinegar 1 tsp. Finely chopped garlic 1 tsp. Finely chopped shallot 2 tbsp. Soy sauce to taste 1 tbsp. Dry sherry or mirin 1 tsp. Sugar 3 tbsp. Chopped fresh ginger 3 Scallions - sliced Procedure: preheat oven to 400°F. In a bowl combine the two colors of sesame seeds. Coat one side of the salmon filets with sesame seeds. Heat the oil in a heavy skillet and place the salmon filets in skillet. Sear the salmon over high heat for about 3-4 minutes. Transfer pan to the preheated oven and cook for about 10 minutes or until salmon is just done. Miso vinaigrette: in a food processor, combine the ginger, garlic, shallots, rice vinegar, chili sauce, soy sauce, sherry and sugar. Process until smooth. With the motor running gradually add the peanut oil and sesame oil. Blend until incorporated. Reserve. < back
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