This Asian Fusion recipe is all about the combination of flavours and textures. The soy sauce and butter give the salmon a savoury and rich flavour, while the lemon juice adds a touch of acidity to cut through the richness. The spring (green) onion adds a subtle onion flavour.
The real star of the show, however, is the sesame seed crust. The seeds add a nutty and slightly bitter flavour that pairs perfectly with the soy sauce and butter. They also add a bit of texture to the dish, making it more interesting to eat. Black sesame seeds have a slightly deeper, more earthy flavour compared to white sesame seeds. Using both types can add depth and complexity to the overall flavour of the dish. It also adds visual interest to the dish. Did you know that sesame seeds are a good source of nutrients like calcium, iron, and zinc? Using a mix of black and white seeds can help you get a wider range of these nutrients.
For the salmon, try and buy the cut towards the tail end which is usually cheaper and flatter. This will give you a faster cook and larger crust area. The salmon itself should be cooked to perfection, sliced dark pink or underdone on the inside. This ensures that it is tender and moist, whilst retaining its delicate flavour. By cooking the salmon this way, you can be sure that it will be the highlight of the dish.
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