Source: Cook's Illustrated
I have a penchant for smothering most of my seafood in cream-based sauces. As one of my favorite comedians Jim Gaffigan has said, "You know what's good on fish? Anything that kills the taste of fish."
When I saw this recipe, I had originally planned on making the suggested chutney, too, but had to skip it when I was missing several key ingredients. I ended up being glad I didn't, because this was SO GOOD. It came together incredibly quick. I ended up using skinless fillets, and I just loved the crust that the pan-searing left on both sides of the fish. The combination of salt, pepper, and sesame was heavenly. Simple and filling. You must try this recipe!
Being that my fish was skinless, I kept the sesame seeds to one of the tops and sides, and started searing the fish on the seedless side first.
Pan-Seared Salmon with Sesame Seed Crust
|1/4||cup sesame seeds|
|4||salmon fillets skin-on, each about 6 ounces and 1 to 1 1/4 inches thick|
|Table salt and ground black pepper|
|3||teaspoons canola oil or vegetable oil|