Crust Salmon In Sesame Seeds For Crispy Perfection
A nutty crust on perfectly seared salmon is brilliantly paired with seasonal, Julie mangoes and tart shrimp ceviche. The aromatic and bright ceviche cuts through a silky mango purée and crisp salmon fillet. This show-stopping dish makes use of seasonal, local ingredients and can be made by anyone!
SESAME CRUSTED SALMON AND SHRIMP CEVICHE
Yields: 2 Servings
Total Time: 30 mins
INGREDIENTS
- For mango purée 1 lime, juiced
- 1 ripe Julie mango, chopped
- ½ hot pepper, minced
- Salt, to taste
- For the shrimp ceviche
- 1 teaspoon lime zest 2 limes, juiced
- 1 cup Seafood Enterprises shrimp, diced small
- 1 hot pepper, minced
- 5 chandon beni leaves, finely chopped
- 1 mango, diced small
- ½ red onion, diced small
- Salt and black pepper, to taste
- For the sesame crusted salmon
- 2 Seafood Enterprises salmon fillets, de-skinned
- 1 egg white
- ¼ cup sesame seeds
- 1 tablespoon vegetable oil
- Salt and black pepper, to taste
DIRECTIONS
- For mango purée, blend mango, hot pepper, lime juice and salt until smooth.
- Pass the mixture through a fine strainer to remove fibres from mango. Set aside until ready to serve.
- In a medium-sized mixing bowl, add all ceviche ingredients.
- Chill for one hour to allow acid to ‘cook’ shrimp. Shrimp will change in colour slightly, and texture will become firmer.
- Season salmon with salt and black pepper; set aside.
- For crusting of salmon, beat egg white in a large bowl. Add sesame seeds to a shallow dish.
- Dip flesh side of fillet in egg white, and then in sesame seeds.
- In a lightly oiled skillet on medium-high heat, sear fillets, sesame side down until golden-brown. Flip each fillet, and lower heat to medium-low.
- Cook until medium or desired doneness.
- For plating, spoon sauce onto plate. Set fish on top the sauce and then add ceviche. Serve immediately.
About Post Author
