Baked Sesame Salmon (D -cut fillet)
(Miso soy sauce):
• 1/2 cup white miso paste
• 1/4 cup plus 1 tablespoon water
• 1/4 cup sugar
• 3 tablespoons rice wine vinegar
• 2 teaspoons light soy sauce
• 1/4 teaspoon kosher salt
• 2 tablespoons peanut oil
• 1/2 teaspoon sesame oil
In small bowl, whisk together the miso, water, sugar, vinegar, soy sauce, and salt. While whisking constantly, gradually add the peanut and sesame oils until you have a creamy dressing. Use now or store covered, in the refrigerator, for up to 3 days.)
45 ml Sesame seeds
30 ml Flour
Salt and pepper
4 Salmon Portions
Preheat oven 200C
Place soy mix in a flat bowl.
Mix sesame seeds, flour and salt and pepper on wax paper.
Dip salmon in soy mix then dredge in the sesame seed mixture.
Place in baking dish and drizzle with melted butter.
Bake for 15 – 20 minutes
Serve with avocado, julienned carrot, cucumber and apple salad.