I have a one pound fillet.
Mrs. Plant likes it, I hate fish.
I can’t locate the one we both liked; smothered in sesame seeds or something.
Had it with a relish at a hotel once that was edible.
Help!
Thanks
CP
My favorite salmon recipe is to mix 2 parts mayo with 1 part Dijon mustard, minced shallots, lemon, salt, and peper and spread on salmon. Bake in a 425 degree oven until browned.
Just salt it and saute in butter until just flaking. Don’t overcook.
Ah, but I hate fish. Eating it’s like cleaning out an aquarium. 
The mustard sounds good…please keep it up. Stew tonight, potato soup and salmon tomorrow night. Thanks again.
I have a bunch of recipes for salmon but I have to run right now. I’ll be back later tonight.
If sesame seeds were involved, I would guess that would have involved teriyaki or perhaps miso. Both are Japanese in origin, does that ring any bells?
Well, they were little black seeds…
Caviar?
No, but that’s interesting.
Lemon-pepper. Crush whole black peppercorns in a mortar & pestle and mix with the zest of a lemon and some olive oil. Rub this paste on the salmon and grill or bake. Have more lemon slices to serve with the salmon.
I was just browsing Mark Bittman’s How to Cook Everything for Rock Cod recipes tonight, and I noticed a sesame-crusted one that looks like it would do for you. Hold on, I’ll go get it…
…on page 280, under Sauteed Flatfish or Other White Fillets with Sesame Crust (although I betcha it will work just fine for salmon):
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In a pan big enough for the fish, fry some peppercorns, some fennel seeds, and some mustard seeds (a spoonful of each, if you need to be particular)
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Add a couple of chopped chillis (not too spicy)
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Fry for a few more minutes, then add chopped cherry tomatos (or regular chopped tomatoes, if need be) and a squeeze of lime.
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Let simmer for a while, then place the fish into the sauce. Reduce to the lowest possible heat, and poach the fish, for abotu 10-15 mins. Serve with basmati rice, or new potatoes, or anything you consider suitable.
That may be it, Cowgirl.
I’ll give it a shot, but please keep it up guys.
Thanks!
Here’s one recipe for salmon crusted with black and regular sesame seeds:
http://ww4.bhg.com/recipe/recipedetail.jhtml?recipeId=23686
Here’s another:
http://www.kikkoman-usa.com/general/Recipedetails.asp?id=1339&loc=102&subsection=recipes&rightlink=001
Here’s a somewhat different option:
http://www.epicurious.com/recipes/recipe_views/views/109380
My favourite: Teriyaki salmon.
Score the salmon and put Soy Vay Very Very Teriyaki sauce (which is chockful of sesame seeds) on it. Bake until done.
1. Extremely easy and yet amazingly yummy: miso salmon. Recipe below is for single serving; simply repeat for multiple dishes.
Buy some instant miso-soup mix packets, something like this. Get the plain ones, without tofu bits or whatever. Sprinkle contents of one soup packet on a plate and lay the cut of salmon (8-10 oz) over it, skin side up, to coat lightly. Bake at 350 for 25-30 minutes. While baking, empty another soup packet into a saucepan. Add half the amount of water indicated by package (and a splash of sake, if you have it; I also add a dash of sriracha), and reduce over medium heat until it’s a thick sauce. When salmon comes out of the oven, pour the sauce over it. If you like, top with a handful of chopped green onion. You’ll be amazed just how delicious this is for how easy it is to prepare; I’ve made it for guests a couple of times and they just rave about it. Serve with wild rice, plus a steamed green vegetable, like asparagus, or alternatively wilted spinach with butter and lemon juice.
2. Somewhat complicated but delicious; serve when when you want to impress: salmon with pesto and roasted red pepper. As above, this is for single serving; repeat for multiple.
Need, in addition to salmon: single small red pepper; store-bought pesto (unless you want to make your own); 1 clove garlic; 4-5 leaves basil; fresh parmesan; salt, pepper, butter. Optionally, if your grocery has fresh crab meat available, get a large pinch per person. (I’m in Seattle; all the stores have this. You may or may not. Don’t worry about it if you don’t; it’s fine without it.)
Open the red pepper, remove core and seeds. Cut and flatten pepper halves and bake in 325-degree oven for 15 minutes. Switch oven to broil and watch peppers carefully until they begin to spot black. Remove from oven and let cool.
Set the salmon skin side down and carefully cut horizontally, splitting it top and bottom so you have a base and a “lid.” Set top aside. Apply a modest coat of pesto to upper surface of bottom half. If you have the crab meat, chop finely and sprinkle over pesto.
Separate skins from roasted red-pepper flesh and discard. Put pepper flesh in food processor with garlic and basil. Process until smooth. Add parmesan and dash of salt to taste and process briefly until mixed. Carefully spoon and spread this mixture over pesto (and/or crab meat).
Replace top half of salmon to make a “sandwich.” Melt 1 tbsp butter in microwave, then spoon/spread over top of salmon.
Bake 25 minutes at 325 degrees. Remove from oven, sprinkle dash of salt, dash of fresh-ground pepper, and modest amount of parmesan over top, and bake 5-10 minutes more until salmon is firm.
For extra presentation points, prepare each salmon portion in a large single-serving gratin dish (like this), prepped with a very light coat of baking spray. When you take it out of the oven to add the parmesan, spoon a bit of the oil (which will be butter from the top combined with oil that has separated from the pesto) over the top, and sop up the rest with paper towels before returning to oven. Then prep a vegetable separately (I use fresh green beans, steamed, combined with roughly-chopped onion carmelized in a small amount of butter, plus a dash of salt and lemon juice), and add it to the side in the gratin dish to serve. Serve with toasted garlic bread.
This is my own recipe. I made it on Wednesday (with two cloves of garlic in the pepper/basil mixture, rather than one) and it kicks ass.
Try this: after sauteing the fillet, remove from pan and cover to keep warm. Add about a half cup of orange juice to the drippings and reduce until it starts to thicken a bit. Add some fresh grated ginger. Pour over the salmon fillet servings.
I worked on repairing a brick wall planter for Mama Plant today.
I used to be able to do that sort of thing.
When I can move, it’s off to Kroger’s for dinner.
Miso or Chefguy’s orange tonight.
BTW in searching the pantry I discovered the recipe used poppy seeds.
Thanks again
So how’d it go?
I actually liked the sauted in butter and orange sauce.
Mrs. Plant insisted on grilling hers, so it wasn’t a total sucess but we were both happy.
Thanks yet again, all.
Miso next time. I must visit one of the Oriental groceries. I wonder if the picture of Jesus with the bleeding heart is still there…