jun 16 2009

Back to bloggin, Part III: Salmon with sesame seed crust

Published by at 10:28 under Meg og mitt liv

Salmon with sesame seed crust

Usually when I make fish, I go for a quick and simple thai stew version, but this time I craved something more elaborate. I love fried food (who doesn’t ? ) but I hate the deep frying, I’m even apprehensive towards pan-frying. My imagination has a mind of its own, and whenever I’m around dangerous things I picture myself doing the exact opposite of what is safe. Like when I’m frying food in lots of hot oil, I get these images in my mind where I suddenly pick up the pan with mentioned hot oil, flip it and pour it all over myself. I would never do such a thing, I have some self-restraint afterall, but the pictures in my head are quite disturbing and hard to get rid of, so I tend to avoid situations that cause my imagination to go crazy.  So in order to get that lovely crust that comes from deep frying, I searched the net and came up with the idea of making a crust of sesame seeds. It’s really simple, and was a lot less hassle than I thought, except for the few extra dishes to clean afterwards. Here goes:

Salmon with sesame seed crust


  • Salmon fillets, without bones and skin
  • 1-2 cups of raw sesame seeds
  • 1-2 cups of flour
  • 2-3 eggs, beaten
  • Rapeseed oil
  • salt, pepper

Pat the fish fillets dry. Put the eggs, flour and sesame seeds in three separate dishes. Salt and pepper the fish, then dip it in the flour first, make sure to shake of excess flour. Then dip it in the beaten eggs, let drip off a bit, then put the fillets in the dish with sesame seeds, make sure to  cover the fish completely with the seeds. Fry in 1-2 tablespoons of oil at medium low heat for 3-4 minutes on each side, until the sesame seeds start to brown and the fish is cooked to your liking. I like mine almost raw in the middle rather than dry.

For a starchy side dish I cooked 3 small sweet potatoes and 5-6 of tiny fresh almond potatoes with 3-4 cloves of garlic in well salted water until everything was soft. I then mashed up the vegetables with one  fresh clove of garlic, a tablespoon of fresh, grated ginger and a few heaped tablespoons of butter, plus salt and pepper.

To healthy up dinner even further I chopped and sauteed  some vegetables I had in the fridge; red onions, thinly sliced carrots, and a red pepper/capsicum, salted and peppered it, and added a tiny splash of sweet chili sauce to bring out that extra sweetness of the veggies and to complement the sweet potatoes.

I really loved the sesame seed crust on the salmon, and the side courses were wonderful –  this is not the last time I make this! I think it might even be good for entertaining, just look how beautiful it is!

Salmon with sesame seed crust

2 responses so far

2 Responses to “Back to bloggin, Part III: Salmon with sesame seed crust”

  1. Kevinon 16 jun 2009 at 22:30

    That sesame crusted salmon looks good! I have done sesame crusted tuna steaks in a similar way. The thai stew version of the salmon also sounds good.

  2. Christianeon 17 jun 2009 at 15:44

    Yeah, sesame is great ! The thai stew is veeryy simple; you can find an approximate recipe here; http://christiane.torden.org/2009/03/ . – If I feel less for a soup and more like a stew, I leave out the chicken stock. Fish (I’ve only tried salmon) works just as fine as chicken.

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