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Sesame-Crusted Salmon Skewers with Lemon-Tarragon Salad

Lemon and tarragon are the perfect flavor compliment to salmon.

In the case of tarragon, while fresh herbs are always preferred, dried tarragon does hold its intense aroma and flavor for quite a while and will easily substitute for fresh in this recipe.

To prepare skewers, cut each fillet in half lengthwise, then horizontally slice all the pieces so you end up with 4 thin strips of salmon. Roll up and put each onto their own skewer, or create a wavy pattern. Alternatively you could just cut the fillets into bite-sized cubes.

Sprinkle with salt and pepper then press both flat ends of salmon onto shallow dish filled with the sesame seeds. Press to adhere.

Place the skewers into a hot skillet with a bit of oil and sear each sides for a minute. This will brown the sesame seeds. Finish cooking salmon in oven at 400°F for 5-8 minutes (depending on thickness). Set aside.

Note: cooking fish too fast at high heat will cause the flesh to quickly contract, forcing the protein (albumin) out of the cells to the surface - this is the white substance you see (like in the photo-below right). While it is tasteless, you can easily scrape it off if desired. But to prevent it, carefully watch the time and remove the fish as soon as it flakes easily when tested with a fork.

To prepare dressing, whisk all ingredients except the oil together in a small bowl. Slowly drizzle in the oil while vigorously whisking until and emulsion is formed and the dressing is as thick/thin as you desire. Season to taste with salt and pepper.

To serve, place cooked salmon skewers on a bed of mixed green that have been tossed with the dressing. Drizzle some dressing over the salmon as well if desired.

Sesame-Crusted Salmon Skewers with Lemon-Tarragon Salad
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Serves: 4
Ingredients
  • 2 salmon fillets
  • 3 Tbsp sesame seeds
  • Salt and pepper
  • Mixed greens, micro greens or arugula
Dressing
  • 2 Tbsp lemon juice
  • 2 Tbsp shallots, minced (or 1 garlic clove)
  • 1 Tbsp fresh tarragon, finely chopped (or 2 tsp dried)
  • 1 Tbsp fresh chives, finely chopped
  • 1 Tbsp GF Dijon
  • Zest from half a lemon
  • ¼-1/2 cup olive oil
  • Salt and pepper
Instructions
  1. To prepare skewers, cut each fillet in half lengthwise, then horizontally slice all the pieces so you end up with 4 thin strips of salmon. Roll up and put each onto their own skewer, or create a wavy pattern. Alternatively you could cut the fillets into bite-sized cubes. Sprinkle with salt and pepper then press both flat ends of salmon onto shallow dish filled with the sesame seeds. Press to adhere.
  2. Place the skewers into a hot skillet with a bit of oil and sear each sides for a minute - this is to brown the sesame seeds. Finish cooking salmon in oven at 400°F for 5-8 minutes*. Set aside.
  3. To prepare dressing, whisk all ingredients except the oil together in a small bowl. Slowly drizzle in the oil while vigorously whisking until and emulsion is formed and the dressing is as thick/thin as you desire. Season to taste with salt and pepper.
  4. To serve, place cooked salmon skewers on a bed of mixed green that have been tossed with the dressing. Drizzle some dressing over the salmon as well if desired.
Notes
*Cooking fish too fast at high heat will cause the flesh to quickly contract, forcing the protein (albumin) out of the cells to the surface - this is the white substance you see. While it is tasteless, you can easily scrape it off if desired. But to prevent it, carefully watch the time and remove the fish as soon as it flakes easily when tested with a fork.

 

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