| Title: | Sesame Seed Crusted Salmon With Sun Dried Cranberry Sauce |
| Detail: | Sesame Seed Crusted Salmon With Sun Dried Cranberry Sauce
Yield: 4 servings
Ingredients:
4 (6 oz.) Skinless Boneless Camanchaca or Pier 33 Salmon portions
4 oz White & Black Sesame Seeds
4 oz. Sun-Dried Cranberries
8 oz. Cranberry Juice
1 tbs. White Wine
1 tsp. Shallot Purée
1 tsp. Fresh Chives (chopped)
1 tbs. Unsalted Butter
Salt & Pepper to taste
Refresh the Sun-Dried Cranberries by bringing the Cranberry Juice to a boil,
and add it to the Cranberries. After a few moments, pour the Cranberries and the
Juice into a saucepan and reduce with the White Wine and Shallots.
When you have the desired amount of Sauce, add the Chives, Salt and Pepper to
taste and whisk in the Butter.
Season the Salmon portions and coat one side of each portion with the Seeds.
Pan Fry the seeded side of Salmon for about 15 seconds,
flip and bake in a preheated over (400°F) until done to your taste.
Serve with favorite side dish.
Recipe from Camanchaca
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