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Sesame Crusted Salmon with white rice, Snow Peas
Chili Soy Sauce*
White and black sesame seeds
1.Preheat the oven to 425.
2.Rice – in a small pot add the rice and 2 times the amount of water as rice. Bring to boil, the turn off and cover to steam for 15-20 minutes until nice an fluffy.
3.Salmon – Place the salmon on a large plate and season with a little salt and pepper and lightly brush the top of the skin with oil. Then coat the top with the sesame seed
1.Heat a large (preferably nonstick) skillet over medium heat. Add a good bit of oil.
2.Place in pan sesame seed side down, and Cook until the seeds are fragrant and toasted 2-3 minutes
1.If the seeds start to burn turn down the heat.
3.Flip to other side and continue to cook for another minutes or 2.
4.Then Pop it into the preheated oven for 7-9 minutes, until desired doneness. Time will depend on the thickness of the fillet.
5.When finished plate and drizzle with the chili soy sauce.
4.Edamame - Bring a pot of water to boil. Drop the edamame into the water, boil for about 3 minutes. Drain the water. Then add a good helping of salt.
1.Optionally you could add a pinch of the sesame seeds to garnish along with any additional chili Soy sauce.