• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Sesame-Crusted Salmon with Ginger Vinaigrette

  • Recipe Submitted by on

Category: Seafood

 Ingredients List

  • 1 lg English cucumber*; peeled
  • -and coarsely chopped
  • 1/2 c Rice vinegar
  • 1/8 ts Salt
  • 2 tb Sugar
  • 1/4 c Water
  • 1/4 c Lite soy sauce
  • 2 tb Rice vinegar
  • 1 tb Honey
  • 1 ts Hot sauce
  • 1/2 ts Ground coriander
  • 1/2 ts Dark sesame oil
  • 4 Salmon; (4-ounce) fillets
  • 1 tb Sesame seeds; toasted
  • 1 lg English cucumber; thinly
  • -sliced
  • ---ginger vinaigrette---
  • 1 Piece (1 1/2-inch-long)
  • -fresh ginger; peeled
  • 1 Garlic clove
  • 2 tb Rice vinegar
  • 1 tb Lite soy sauce
  • 1 tb Honey
  • 1/8 ts Dried red pepper; crushed
  • 1/4 c Peanut oil
  • 1/2 ts Dark sesame oil

 Directions

Process chopped cucumber in a food processor just until smooth, stopping
once to scrape down sides.

Pour mixture through a large cheesecloth-lined wire-mesh strainer into a
bowl, discarding pulp. Stir in 1/2 cup vinegar and salt.

Bring sugar and water to a boil in a saucepan over medium heat, stirring
often. Remove from heat, and stir into cucumber liquid mixture. Set aside.

Combine soy sauce and next 5 ingredients; brush over fillets. Place fillets
in a lightly greased 13- x 9-inch pan; sprinkle with sesame seeds.

Bake at 450° for 10 to 12 minutes or until fish flakes easily with a fork.

Arrange fillets and sliced cucumber evenly into 4 pasta bowls. Spoon
cucumber liquid mixture evenly into each dish. Drizzle with a small amount
of Ginger Vinaigrette: Ginger Vinaigrette: Process ginger and garlic in a
food processor until smooth, stopping once to scrape down sides. Add
vinegar, soy sauce, honey and dried red pepper; process 30 seconds. With
processor running, slowly pour oils through food chute, blending just until
smooth. Yield: 1/2 cup.

*English cucumbers are found sealed in plastic wrap in the produce section.
NOtes: Anne Quatrano and Clifford Harrison of Bacchanalia restaurant in
Atlanta often feature Asian dishes on their menu.

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