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Great presentation on a plate...something you expect from a fusion restaurant. From Donna Hay's Dining Cookbook.
- 4 (180 g) salmon fillets
- 1⁄4 cup sesame seeds
- 1⁄4 cup black sesame seed
- 1 tablespoon oil
- 1 bunch gai lan, trimmed and halved
- 1 bunch choy sum, trimmed and halved
- 2 teaspoons sesame oil
- 1 tablespoon shredded ginger
- 3 tablespoons oyster sauce
- 2 tablespoons low sodium soy sauce
- 1 tablespoon sugar
- 3 tablespoons Chinese wine or 3 tablespoons sherry wine
- Remove skin from salmon.
- Combine sesame seeds and place them in a shallow dish.
- Press both sides of salmon pieces into sesame seeds to form a crust.
- Place greens in a saucepan of boiling water and cook for 1 minute, then drain.
- Heat sesame oil in a pan over high heat.
- Add ginger and cook for 1 minute.
- Add oyster and soya sauces, sugar and wine, and simmer for 4 minutes or until thickened.
- Place a frypan over low heat, add oil and place salmon in pan.
- Cook salmon over low heat for 2-3 minutes on each side or until it is cooked medium-rare.
- To serve, toss greens in frypan with the simmering sauce and place on serving plates.
- Top greens with sesame-crusted salmon and serve.