Wednesday, February 23, 2011

Salmon alla Perricone

With Quinoa Pilaf and Sautéed Spinach with Garlic & Onions.


  1. 1 8 ounce Sockeye Salmon
  2. 2 tablespoons white sesame seeds
  3. Kosher salt and freshly ground pepper
  4. 1 tablespoon olive oil


Preheat the oven to 400 degrees.
Season salmon with salt and pepper. Combine sesame seeds in shallow baking dish. Brush salmon fillets lightly with oil and dredge the flesh side (not skin side) in the seeds. Heat oil in a large skillet over medium-high heat (I used a cast iron pan). Sear the salmon seed-side down in the pan just until it is light golden – do not burn the seeds or they will be bitter. Lightly brown skin side also.  Transfer fillets, sesame seeds up, into the baking dish (or simple use the cast iron pan) and place the salmon in the oven. Roast 8-10 minutes.
~Based on a recipe from Dr. Perricone

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