Savory Sesame-Crusted Wild Salmon with Coconut Ginger Sauce
Indulge in our tantalizing Sesame-Crusted Wild Salmon, a dish that seamlessly marries rich flavors with effortless preparation. Fresh salmon fillets are delicately coated with toasted sesame seeds, creating a crunchy, nutty crust that perfectly complements the tender, flaky fish. Accompanied by a luxurious ginger and coconut milk sauce, this savory dish not only pleases the palate but also nourishes the body. Best served alongside fragrant basmati rice and lightly steamed vegetables, this recipe is perfect for family dinners or special occasions, providing a delightful experience that highlights the essence of wild-caught salmon with minimal effort.
6
Servings
400
Calories
10
Ingredients
Ingredients
salmon fillets
6 (5-6 ounces each)
sesame seeds
4 tablespoons (toasted)
sesame oil
1 tablespoon (for rubbing)
red onion
1 (sliced)
salt
1/2 teaspoon (to taste)
pepper
1/3 teaspoon (to taste)
ginger
3 tablespoons (minced)
butter
1 tablespoon (for cooking)
rice vinegar
3 tablespoons (for glazing)
coconut milk or 35% cream
1 cup (for sauce)
Instructions
1
Preheat your oven to 450°F (230°C).
2
Spread sesame seeds on a baking sheet, and toast them in the oven for 5 minutes or until they are golden brown, stirring occasionally to prevent burning.
3
Prepare the salmon fillets by rubbing the tops with sesame oil and seasoning them generously with salt and pepper.
4
Once the sesame seeds are toasted, press the tops of the salmon fillets into the seeds to create an even coating.
5
Lightly grease a baking dish with butter, then place the coated salmon fillets on top. Bake in the preheated oven for 10-15 minutes, depending on the thickness of the fillets, or until the salmon flakes easily with a fork.
6
While the salmon is baking, melt butter in a skillet over medium-high heat.
7
Add the sliced red onion and minced ginger to the skillet, cooking for about 5 minutes until they become tender and fragrant.
8
Season the onion and ginger mixture with salt and pepper, then pour in the rice vinegar, stirring until it evaporates.
9
Lower the heat and add coconut milk or cream to the mixture, bringing it to a gentle boil for about 2 minutes to allow the flavors to meld.
10
Once the salmon is ready, plate the ginger-coconut sauce as a base, carefully place the salmon fillet on top, and serve with basmati rice and steamed vegetables on the side.
Nutrition Information
25g
Fat
5g
Carbs
30g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the name of this salmon recipe?
The recipe is called Savory Sesame-Crusted Wild Salmon with Coconut Ginger Sauce.
How many servings does this recipe provide?
This recipe is designed to serve 6 people.
How many calories are in one serving of this salmon dish?
Each serving contains approximately 400 calories.
What is the protein content per serving?
There are 30 grams of protein in each serving.
What temperature should the oven be set to?
The oven should be preheated to 450°F (230°C).
How do I toast the sesame seeds?
Spread the sesame seeds on a baking sheet and toast them in the oven for 5 minutes or until golden brown, stirring occasionally.
How do I prepare the salmon fillets for the crust?
Rub the tops of the salmon fillets with sesame oil and season them generously with salt and pepper.
How is the sesame crust applied to the salmon?
Once the sesame seeds are toasted, press the tops of the oiled salmon fillets into the seeds to create an even coating.
How long should the salmon bake in the oven?
Bake the salmon for 10-15 minutes, depending on the thickness of the fillets.
How can I tell when the salmon is fully cooked?
The salmon is ready when it flakes easily with a fork.
What ingredients are used for the ginger-coconut sauce base?
The sauce uses butter, sliced red onion, minced ginger, rice vinegar, and coconut milk or 35% cream.
Can I use cream instead of coconut milk for the sauce?
Yes, the recipe allows for either coconut milk or 35% cream to be used for the sauce.
How long do the onions and ginger need to cook?
Cook the sliced red onion and minced ginger in a skillet for about 5 minutes until they are tender and fragrant.
What is the purpose of the rice vinegar in the recipe?
The rice vinegar is used for glazing the onion and ginger mixture; stir it in until it evaporates.
How long should the sauce simmer after adding the coconut milk?
Bring the mixture to a gentle boil for about 2 minutes to allow the flavors to meld.
What sides are recommended to serve with this dish?
It is best served alongside fragrant basmati rice and lightly steamed vegetables.
What is the total fat content per serving?
Each serving contains 25 grams of fat.
How many carbohydrates are in this recipe?
There are 5 grams of carbohydrates per serving.
How much ginger is required for the recipe?
The recipe calls for 3 tablespoons of minced ginger.
How many salmon fillets do I need?
You will need 6 salmon fillets, each weighing 5-6 ounces.
Is this recipe considered low carb?
Yes, one of the tags for this recipe is 'low carb' as it contains only 5g of carbohydrates.
What kind of oil is used for the salmon rub?
One tablespoon of sesame oil is used for rubbing the salmon.
Should I grease the baking dish?
Yes, the instructions suggest lightly greasing a baking dish with butter before placing the salmon in it.
How many total ingredients are listed in the recipe?
The recipe has an ingredient count of 10.
What type of salmon is featured in this recipe?
The recipe specifies using wild salmon fillets.
How much sesame seeds are needed for the crust?
You will need 4 tablespoons of toasted sesame seeds.
Is this a quick meal option?
Yes, it is tagged as a 'quick meal' and an 'easy dinner' due to its minimal effort.
What is the first step in the instructions?
The first step is to preheat your oven to 450°F (230°C).
How should the dish be plated?
Plate the ginger-coconut sauce as a base and carefully place the salmon fillet on top.
What is the recommended amount of salt and pepper?
The recipe suggests 1/2 teaspoon of salt and 1/3 teaspoon of pepper, or to taste.