A golden sesame seed crust lends a distinctive taste and texture to salmon and the zesty cream sauce creates a simply elegant finish.
- Prep: 10 min
- Cooking: 15 min - 20 min
- 4 6 oz (175 g) pieces thick salmon fillet
- Salt and ppper to taste
- 3 tbsp (45 mL) sesame seeds toasted
- 1 tbsp (15 mL) butter
- 1/2 small red onion thinly sliced
- 1 1/2 tbsp (22 mL) minced fresh ginger
- 2 tbsp (30 mL) rice vinegar
- 1 cup (250 mL) 35 % cream
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Sprinkle salmon with salt and pepper; press tops into seeds.
Place skin side down on buttered, foil-lined baking sheet. Bake in 450 °F (230 °C) oven for 10 to 15 min or just until white juices appear.
Meanwhile, in a large skillet, melt butter over medium-high heat. Sauté onions and ginger until soft, about 5 min. Stir in vinegar until evaporated. Stir in cream; bring to a boil. Boil for 2 min; season with salt and pepper. Spoon sauce on serving plates and top with salmon.
To toast sesame seeds: In a dry skillet over medium heat, toast sesame seeds, stirring constantly, until golden and fragrant, about 3 minutes. Immediately transfer to a bowl and let cool.
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Nutritional informationPer serving
Top 5 Nutrients
|Calcium:||9 % / 95 mg|
|Vitamin B12:||202 %|
|Vitamin B6:||56 %|
|Vitamin D:||193 %|