Sesame Salmon

Estee Kafra Estee Kafra
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A gourmet presentation you can easily achieve! The sweet teriyaki sauce and crunchy sesame seeds add a really nice twist to the salmon. The flavored noodles are a tasty and elegant serving idea.

40m 4
Easy Pescatarian Parve

Contains: Gluten, Wheat, Soy, Sesame

Directions

Prepare the Salmon

  1. Rinse salmon and pat dry.

  2. Marinate salmon in honey teriyaki sauce for half an hour in the refrigerator.

  3. Roll each piece of marinated salmon in sesame seeds to coat all sides.

  4. Preheat oil in a large skillet on medium heat. Place salmon in pan. Let cook for about four minutes on one side. Turn salmon over and cook about three minutes more.  (You can test for readiness by inserting a fork into the center of one piece. If the fish flakes, it is ready.) Place on a paper towel to absorb excess oil.

Prepare the Noodles

  1. Meanwhile, cook capellini according to package directions, adding olive oil to the cooking water. Drain and rinse.

  2. Add remaining ingredients to pasta and toss.

  3. Place a small mound of noodles on the center of each plate and top with a piece of sesame salmon. Serve at room temperature.

Notes:

For a pretty presentation I substiute about a third of the sesame seeds with black sesame seeds.

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1 Comment

Ben Grosinger •

Sesame seeds falling off How do I prevent the seeds from coming off when I fry the fish?

Raquel Malul Kosher.com Team •
Reply to Ben Grosinger

Hi, the teriyaki sauce should keep the sesame seeds on the fish. However, if you have an issue, you can coast the fish in flour first, then marinate in teriyaki sauce and then cover in seeds.