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Sesame Crust Salmon w/ Orange Miso Sauce




Source of Recipe


Bon Appetit, October 2001


Recipe Introduction


Tuna would also work well in this recipe. Use a combination of black and white sesame seeds for dramatic contrast. Don’t forget to provide a bowl for the toothpicks.


Recipe Link: http://www.epicurious.com/recipes/recipe_views/views/105656

List of Ingredients




1 cup mayonnaise
2 tablespoons frozen orange juice concentrate, thawed
1 tablespoon yellow miso (fermented soybean paste)*
1 tablespoon oriental sesame oil
1 teaspoon grated peeled fresh ginger
1/2 teaspoon grated orange peel

1 1/2 pounds skinless salmon fillet, cut into 3/4-inch cubes (about 48 pieces)
2 tablespoons vegetable oil
5 tablespoons sesame seeds (white and/or black)

Cocktail toothpicks

*Available at Japanese markets and natural foods stores and in the Asian foods section of some supermarkets.

Recipe



1. Whisk first 6 ingredients in medium bowl to blend well.

2. Season orange-miso sauce to taste with salt and pepper. (Can be made 1 day ahead. Cover; refrigerate. Bring to room temperature before serving.)

3. Line large baking sheet with foil.

4. Place salmon and vegetable oil in large bowl; toss to coat.

5. Sprinkle salmon with salt and pepper.

6. Place sesame seeds on small plate.

7. Coat 1 surface of each salmon piece with sesame seeds.

8. Arrange salmon, sesame-coated side up, in single layer on prepared baking sheet. (Can be made 6 hours ahead. Cover; chill.)

9. Preheat oven to 400°F. Bake salmon uncovered until just cooked through, about 5 minutes; transfer to platter. Skewer each piece with toothpick.

10. Serve warm, passing orange-miso sauce.