It’s been a whirlwind of a summer! Travel to new locations, family visits and lots of delicious food that has inspired me to develop a new collection of tantalizing recipes for the approaching fall season.
One of the highlights of our summer was the impromptu visit of my handsome little brother and his beautiful wife and children who came to stay with us for several weeks from Japan. And of course little brother couldn’t arrive empty-handed knowing how much I adore Japanese cuisine. It was like Christmas in August with all the delicious treats and menu ideas from their fascinating location.
This distinctive little dish is one of my absolute favorite new recipes and highlights the delightful flavors of Japan. Toasted sesame seeds and the unique flavor of nori (seaweed used in Asian cuisine) wrapped around a flavorful piece of salmon makes for a delectable and exquisite dinner. Truly simple, fresh and delicious!
I like to serve this yummy salmon with stir fried or roasted mixed veggies and white sticky rice. Ranger Craig likes a little wasabi on the side for dipping, and I prefer a bit of Tamari or soy sauce. If you can find pickled ginger near the sushi section of your local market, it’s also a delicious complement to the salmon. And a little shout out for Japanese pickles! Yes, they are my new favorite Japanese product. We are fortunate here in Seattle as we have several Asian markets that carry a huge variety of Asian products. The pickles also compliment this salmon dish and taste incredible with the sticky rice.
4 salmon fillets or steaks, 4-6 ounces each
1/4 cup sesame seeds, black or white
1/4 cup crushed/chopped Nori, seaweed (you can find Nori in the Asian section of your market or near the sushi section. If you can’t find the Nori, just use the toasted sesame seeds. It’ll still be delicious)
Sea salt and fresh cracked black pepper
Condiments: Wasabi, soy sauce, Tamari, Japanese pickles, pickled ginger
Serve with sticky rice and stir fried or roasted mixed veggies
Pre-heat the oven to 375F. Mix together the sesame seeds and chopped nori.
Brush the salmon with olive oil and sprinkle lightly with salt and pepper. Sprinkle the salmon with the sesame nori mixture and press it into the salmon.
I like this salmon lightly pan seared on both sides, then popped in the oven to finish cooking. However, if you’re short on time and you want to oven roast the salmon without searing first, this will be fine. I’ve also grilled this salmon and it turned out succulent and delicious.
To pan sear first: in a large oven proof skillet, heat a little olive oil on medium heat. When the oil is hot, but not smoking, place the salmon in the skillet and sear on both sides. Place the skillet with the salmon in the oven and roast for a few minutes longer until salmon has been cooked to your desired doneness.
Transfer to a platter or serve on individual plates with sticky rice, mixed stir fried or roasted veggies and condiments.