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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 4 |
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Great presentation on a plate...something you expect from a fusion restaurant. From Donna Hay's Dining Cookbook. Ingredients:
4 (180 g) salmon fillets |
1/4 cup sesame seeds |
1/4 cup black sesame seed |
1 tablespoon oil |
1 bunch gai lan, trimmed and halved |
1 bunch choy sum, trimmed and halved |
2 teaspoons sesame oil |
1 tablespoon shredded ginger |
3 tablespoons oyster sauce |
2 tablespoons low sodium soy sauce |
1 tablespoon sugar |
3 tablespoons chinese wine or 3 tablespoons sherry wine |
Directions:
1. Remove skin from salmon.
2. Combine sesame seeds and place them in a shallow dish.
3. Press both sides of salmon pieces into sesame seeds to form a crust.
4. Place greens in a saucepan of boiling water and cook for 1 minute, then drain.
5. Heat sesame oil in a pan over high heat.
6. Add ginger and cook for 1 minute.
7. Add oyster and soya sauces, sugar and wine, and simmer for 4 minutes or until thickened.
8. Place a frypan over low heat, add oil and place salmon in pan.
9. Cook salmon over low heat for 2-3 minutes on each side or until it is cooked medium-rare.
10. To serve, toss greens in frypan with the simmering sauce and place on serving plates.
11. Top greens with sesame-crusted salmon and serve.
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