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Sesame Crusted Salmon


  • 4-6 6oz salmon fillets (skinless)
  • salt and freshly ground pepper
  • 2 tbsp sesame oil
  • 1/4 cup white sesame seeds
  • 1/4 cup black sesame seeds
  • 1/3 cup tamari or soy sauce
  • 2 tbsp mirin (sweet rice wine)
  • 1/2 cup chicken broth
  • 1/4 cup brown sugar
  • 2 tsp grated ginger
  • 2 tsp minced garlic
  • 1 tbsp cornstarch
  • 1/4 cup water

Toppings: boiled edamame, pickled ginger, seaweed salad, mandoline cucumbers, shredded carrots, avocado


  1. In a small bowl, combine the Tamara or soy sauce, mirin, chicken broth, sugar, ginger and garlic.

  2. In another small bowl, stir together the 2 teaspoons cornstarch and the water. Set aside.

  3. Season both sides of the salmon with salt and pepper.

  4. Mix the sesame seeds together on a plate. Brush both sides of the salmon with 1 tablespoon sesame oil and then dip it into the sesame seeds and press to coat.

  5. Heat remaining tablespoon of sesame oil in a large skillet, over moderate heat until the oil shimmers.

  6. Add the salmon fillets, and cook, until golden brown, about 5 minutes. Turn and cook until just done. About 3 minutes longer for a 1-inch-thick-fillet. Remove.

  7. Wipe out the pan. Add the soy sauce mixture. Simmer for 2 minutes, stirring. Whisk in the cornstarch-and-water mixture and cook, stirring until thickened, about 1 minute longer. Turn heat off.

  8. Cook rice according to the package directions.

  9. Fill a large bowl with rice, place salmon on top, add toppings of your choice and a drizzle of sauce and serve.