Sesame Crusted Wild Salmon

Ingredients

• Sesame seeds

  Seeds, whole, dried

  4 tbsp or 36g

• Atlantic salmon

  Fish, farmed, raw

  16 oz or 454g

• Sesame oil

  Salad or cooking

  1 tbsp or 14g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Butter

  Unsalted

  1 tbsp or 14g

• Onions

  Raw

  1 medium or 110g

• Ginger root

  Raw

  3 tbsp or 18g

• Rice wine vinegar

  3 tbsp or 45g

• Coconut milk

  Nuts, canned (liquid expressed from grated meat and water)

  1 cup or 226g

Directions

1. Preheat oven to 450°F.
2. Toast the sesame seeds in the oven for 5 minutes or until browned.
3. Rub the top of the salmon with sesame oil, sprinkle with salt and pepper to taste, and dredge the tops of the salmon in the toasted sesame seeds
4. Lightly butter a baking dish, place salmon on top, and bake in the oven for 10-15 minutes, depending on the thickness of the salmon.
5. While the salmon is baking, melt the remaining butter over medium-high heat and sauté the onion and ginger for about 5 minutes.
6. Season the mixture with salt and pepper, then add the rice vinegar and sauté until the vinegar evaporates.
7. Stir in the coconut milk and bring to a boil for 2 minutes, then reduce heat to low and wait for the salmon to finish.
8. Divide the mixture between plates and top with the baked salmon.

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