Courtesy of Raspberry Island Remote Camps
Prepare vinaigrette in the morning so flavors have a chance to meld.
For Miso Vinaigrette:
1/4 cup finely chopped onion
4 garlic cloves, minced
3 Tbs fresh grated ginger root
3 Tbs miso paste
2 Tbs fresh lemon juice
1 tsp either Thai sweet chili sauce or Tabasco
2 Tbs rice vinegar
2 Tbs soy sauce
1Tbs dry wine
1 tsp sugar
Blend in food processor until smooth, add 1 cup peanut oil and 1/4cup sesame oil
Blend until fully incorporated. Refrigerate until ready to use.
4 8oz salmon fillets
1/4 cup white sesame seeds
1/4 cup black sesame seeds
Coat both sides of fillets with sesame seeds
Heat 1/4 cup canola oil in heavy, oven proof skillet. Sear salmon on both sides over high heat about 1 minute per side.
Transfer pan to oven and bake salmon at 400 degrees for 10 minutes or until fillets are a consistent pink through.
Serve with vinaigrette in a side dish for dipping.