King Salmon, Crusted with Toasted Seaweed
Lemon Mirin Tamari Sauce, Wasabi Butter
Whisk together lemon juice, mirin, low-sodium Tamari and olive oil for the sauce.
Fresh Wild King Salmon from British Columbian waters is crusted with a mixture of ground toasted seaweed, sesame seeds, red pepper flakes, sea salt and fresh ground pepper.
The salmon is sautéed in olive oil over medium high heat for about 3 to 4 minutes per side.
Place the salmon over the sauce and top with wasabi butter.
Does this sound familiar? In April we prepared a beef filet in a similar style, which was awesome. And it is equally good with salmon.
I recently received an email from Emily at Marx Foods. They’re hosting a salmon recipe contest: WIN A SUMMER OF WILD SALMON. The creator of the winning recipe will receive 15 lbs. of wild salmon – three 5 lb. shipments, once in July, August and September. Each shipment will contain a different type of wild salmon, varying by species and river origin. Doesn’t that sound like fun! Salmon should be the star of the dish, but the recipe can incorporate any variety of salmon-fresh, frozen, smoked, canned, pickled, etc. The contest deadline is June 20. There are about 100 recipes already submitted and posted on their website, and many of them sound terrific.
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Very nice. King salmon deserves its name.
Looks so delicious! I love the presentation too!
Love the idea of all those beautiful sesame seeds crunching along with the silky smooth salmon. Great idea with the tamari!
Hi Ann – yea, it is not complicated but it looks fancy 🙂
Hi Marie – thanks, I think it is an easy fish to cook, versatile and as long as it is not overcooked, it usually always turns out great.
I love the way you prepare salmon it always looks so appealing, and I know for sure it tastes superb!