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Sesame-Crusted Salmon With Celery Root Puree
1 stick unsalted butter
4 tablespoons ginger, finely minced
6 4-ounce salmon steaks
1/2 cup black sesame seeds, toasted
1/2 cup white sesame seeds, toasted
Salt and freshly ground black pepper, to taste
Preheat oven to 475.
In a small saucepan, melt butter with ginger. Brush melted butter and ginger on salmon. Roll salmon in the sesame seeds. Place the salmon on an oiled sheet pan and refrigerate for about 15 minutes.
Place salmon in oven; roast until sesame seeds are toasted golden brown and the salmon is rare inside, approximately 3 minutes. Serve with Celery Root Puree; recipe follows. Serves 6.
Thursday, March 21, 2002 |
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