jun 16 2009

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

Published by 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

Ingredients

  • 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

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apr 28 2009

I’ll have my fish raw, please

Published by under Meg og mitt liv

I’ve had an insane craving for sushi the last month. Last week we got some okay, but slightly dissapointing (tiny!) maki rolls at the neighbourhood takeaway sushi, but that did only make my cravings bigger. Last night I came home early from Uni, completely emaciated since I wanted to get really hungry before dinner, which of course resulted in a totally stupid argument with Tore over something I don’t really remember. After some angry «I don’t even want sushi for dinner tonight!», we made up, and he apologized with a «Can I have some sushi too? «. Of course he could. I couldn’t have, even if I’d tried, manage to eat all the sushi myself. I boiled up 2 cups of sushi rice and made 3 giant maki rolls (rice on the outside) with salmon, spring onions, avocado, cucumber and shrimps. I mixed the shrimps with majonese and Sriracha sauce because I just love that spicy (though not completely authentic) flavour. I was so excited about managing the inside-out rolls (toasted sesame seeds and plastic cling film essential), and so hungry, that we just stood there at the kitchen counter and ate them immediately as  I made them. Yuummmyyy! Sadly, I haven’t gotten around to fix my camera yet, so I have to make sushi again for you to see when it’s fixed..

I found something slightly confusing though, when I was checking the internet for what kind of fish I should use. The Norwegian Fishing Ministry recommends to only use fish that has been frozen at -20° Celsius for at least 24 hours, while at other sites I read about «Sashimi-grade fish», by which I think they meant really fresh fish. But freshness doesn’t guarantee you a fish without parasites, round worms, which is the real issue of concern. All fish have parasites to some degree; fish living in brackish, still-water have more of them (should not be eaten raw) while sea fish and especially farmed salmon have few, or none. Anyway, I didn’t want to take any chances, so I went with a couple of frozen salmon fillets. I sliced them while they were still a bit frozen, which made it easy to get really thin slices. 

As satisfying the sushi yesterday was, today I still had a craving for more sushi, or at least more raw fish. So I decided to make Vietnamese spring rolls with salmon ceviché and shrimps. I soaked the rice paper wrappers in hot water as always, but as a twist I marinated the salmon  in lemon juice, soy sauce, grated ginger and garlic, some salt and sugar, and a tiny drizzle of sesame oil. I wrapped the salmon with shrimps, julienned cucumber and carrot, diced spring onion, sesame seeds, and some slices of pickled ginger. Divine!

Here’s a pic from another time I made Vietnamese spring rolls: 

 

Vietnamese spring rolls

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