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Sesame Crusted Salmon with Basmati Rice
Black & White Sesame Crusted Salmon
Ingredients:
1/4 c. soy sauce
2 Tbsp. dry sherry
1/2 c. chicken broth
1/2 tsp. sugar
1 1/2 tsp. fresh ginger
1 clove minced garlic
1 Tbsp. plus 2 tsp. cornstarch
3 Tbsp. water
1 egg white
4 pieces salmon fillet
1/4 c. sesame seeds - (black & white)
1/4 c. cooking oil
Directions:
Combine soy sauce, sherry, broth, sugar, ginger, and garlic. In another small bowl, stir together the 2 tsp. of cornstarch and water. Whisk together the egg whites and the 2 Tbsp. of cornstarch. Brush the skinless side of the salmon with the egg white mixture and dip into the sesame seeds to coat. In a large non-stick skillet, heat the oil over moderately high heat. Place the salmon in the skillet, sesame seed side down and cook until golden brown, about 5 - 7 minutes. Turn and cook about 5 minutes longer for a 1 inch filet. Remove from pan. Pour any oil from pan and add the soy sauce mixture. Simmer for 2 minutes and then add the cornstarch and water mixture and cook until thickened, 1 minute longer. Serve sauce over salmon.
Basmati Rice with Sweet Onions and Summer Herbs
Ingredients:
1 1/2 c. basmati rice - (about 10 oz.)
2 Tbsp. (1/4 stick) butter
2 c. chopped sweet onions - (such as Vidalia or Walla Walla)
2 1/2 c. water
1 1/2 tsp. salt
3 Tbsp. finely chopped fresh Italian parsley
2 Tbsp. finely chopped fresh dill
2 Tbsp. finely chopped fresh tarragon
Directions:
Rinse rice under cold water until water runs clear; set aside. Melt butter in large saucepan over medium-high heat. Add onions; sauté until translucent, about 5 minutes. Add rice, 2 1/2 c. water, and 1 1/2 tsp. salt; bring to boil. Reduce heat to low, cover, and cook until rice is tender, about 15 minutes. Remove from heat and let stand, covered, 10 minutes. Stir in herbs. Season with pepper and more salt, if desired. Transfer to bowl and serve.
