I first made this dish over the holidays as an appetizer. It was such a hit, and had such a nice presentation with the black and white sesame seeds, I had to try it again as a main course. So for Christmas Eve dinner, we served the salmon as filets. I actually prefer when cut into cubes – it’s just more fun when served tapas-style! Either way, it is delicious and very make-ahead friendly.
Sesame-Crusted Salmon with Orange-Ginger Sauce Recipe: adapted from epicurious
- 1/2 cup mayonnaise can even use low or no fat
- 2 tablespoons frozen orange juice concentrate
- 1 tablespoon oriental sesame oil
- 1 teaspoon grated peeled fresh ginger
- 1/2 teaspoon grated orange peel
- 1 pounds skinless salmon fillet, cut into 3/4-inch cubes
- 2 tablespoons oriental sesame oil
- 1 tablespoon honey
- 5 tablespoons sesame seeds (white and/or black)
Whisk first 5 ingredients in medium bowl to blend well. Season orange ginger sauce to taste with salt and pepper. Top off with a little extra grated orange peel. (Can be made 1 day ahead. Cover; refrigerate.)
Whisk honey and sesame oil together in large bowl. Add Salmon cubes; toss to coat. Season with salt and pepper. Let marinate in refrigerator for 10-15 minutes. Line large baking sheet with foil. Place sesame seeds on small plate. Coat 1 surface of each salmon piece with sesame seeds. Arrange salmon, sesame-coated side up, in single layer on prepared baking sheet. (Can be made 6 hours ahead. Cover; chill.)
Preheat oven to 400°F. Bake salmon uncovered until just cooked through, about 5 minutes; Serve warm, passing orange-ginger sauce as an appetizer, or serve as an entree with broccoli and long grain rice.