Wild salmon is loaded with protein and rich in omega-3 fatty acids that help us to feel happy and keep our brain healthy. I recently did some research and learned that the “3” in Omega-3 stands for the three fatty acids named ALA, EPA and DHA.
Our brain consists of 60% fat, mostly the fatty acid DHA. Since our body can’t produce DHA by itself, the only way to obtain it is through the food we eat. DHA is primarily found in certain fish, salmon being one of them. This new knowledge makes me appreciate my delicious salmon even more!
This is definitely one of my favorite ways to prepare salmon. If I would own a restaurant this dish would certainly be on the menu;a guaranteed success. I’ve seen many of my friends happily eating this dish,although…. now I’m thinking, the DHA might have played part in that as well 😉
- 0.75-1 pound skinless salmon fillets (6-8 oz per person)
- ¼ cup soy sauce
- 1/3 cup hulled sesame seeds
- Salt & pepper
- Preheat the over to 400F
- Season the fish with some salt and pepper.
- Poor the soy in a bowl and lay the fillets in the soy, one by one. Turn them around and let them sit in the soy for a little.
- In the meantime toast the hulled sesame seeds in a dry skillet over medium- high eat. Move them around in the pan until they start browning a bit. I like to toast them until they’re golden and finish them off in the oven. (The seeds become extremely flavorful when toasted)
- Put the sesame seeds on a plate or shallow dish and place one side of the soy-marinated salmon in the sesame seeds. Gently press down on the salmon; it makes the seeds stick better.
- Place the salmon in an oven dish or on a piece of aluminum foil, sesame side facing up. Put it in the oven for 15-20 min. depending on the thickness of the fillet.
- If the salmon no longer looks translucent and becomes a cloudy, pink color it’s ready to eat. You can also test it by carefully poking through the fillet with a fork to see if it flakes apart. (Uncooked fish has a translucent color and spongy texture)
- Salmon is fairly easy to make, but don’t overcook it otherwise it will be dry and tough.
- I ate brown rice and raw carrots with this dish and served it on a collard green leaf, which looked beautiful but also complimented the dish; I ate it too ☺
- Be creative and pair the sesame salmon with what whatever vegetable you think might taste good with it. Cheers!