Sesame Encrusted Salmon with Miso Vinaigrette

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.

Salmon Prep:
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.

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