Thursday, June 24, 2010
Sesame Seared Wild Salmon Filets
I sort of felt like this was our "last meal" as I was making dinner tonight. The truth is, tonight was our "pre-Fran" dinner. So you can see how there's not much difference?! Yes, tomorrow's WOD is FRAN (followed by a Lululemon trunk sale) ... which is suppose to make everything all better. But as much as I try... there is still that sense of dred looming over me! However, dinner was great! Healthy fat?... check. Omega 3's?... check. Protein?... check. Vitamin D? ... check. Thrusters & pull-ups? .... we shall see! :-)
2 salmon filets
1 T coconut aminos (or water is fine, too)
about 2 T lightly toasted sesame seeds (maybe more)
1 tsp ground black pepper
2 tsp parsley flakes
2-3 tsp olive oil
(cast iron pan if you have one)
Combine sesame seeds, pepper and parsley flakes. In a separate bowl, mix egg with coconut aminos or water. Heat skillet with olive oil. Dip salmon filets in egg mixture and press into sesame mixture (you want the sesame mixture to entirely coat the non-skin side of the salmon). Then place in hot cast iron pan (sesame coated side) and cook for about 3 minutes. Turn over and cook for another 5-7 minutes (skin side down this time). When fish is cooked through and flaky, remove from heat. I flipped it over and pealed the skin off easily (and then flipped it over again to the pretty sesame side). A lot of flippin' .... but it was flippin' good! Hope you enjoy!!!
We enjoyed this with some steamed yellow squash, and fresh cantaloupe slices. YUM.