Sesame Crusted Salmon

I love fish and specifically salmon (wild, if possible) and receive many requests for fish recipes as well as classes, and find people often over-cook it and are intimidated by fish in general. Something to think about when planning your cooking is, fish needs to used the day you buy it and never freeze salmon, it changes the texture.
Actually this is true for all fish- especially the “steak type” fish such as salmon, tuna, swordfish and shark. Shrimp and scallops are ok to freeze and often when you buy shrimp it has been previously frozen.

I enjoy preparing this recipe as it is easy to make and can be served for an elegant dinner party or for any time you want something with that little bit extra. There is one specialty ingredient; ketjap manis, which is a thick, sweet Indonesian soy sauce that can be found in Asian Markets or online. If you prefer to make it, there are a number of sources online.
Tuna can be used in place of the salmon as well as boneless, skinless chicken breast.

Sesame-Crusted Salmon with Indonesian Soy Sauce
Serves 4

Ingredients
6 tablespoons ketchup
6 tablespoons ketjap manis- Indonesian soy sauce
4 tablespoons red wine vinegar
2 tablespoons light brown sugar or honey
2 teaspoons curry powder
1 teaspoon ground cumin
1/2 teaspoon red pepper flakes or hot sauce
1/2 teaspoon sea salt
1/4 cup cilantro leaves, chopped
1/4 to 1/3 cup water
1/3 cup flour seasoned with salt and pepper
3 large egg whites
1 1/2 cups combination of black and white sesame seeds, lightly toasted
4, 5 ounce wild salmon, fillets, skinned
Coconut or grapeseed oil for sautéing

Procedure
Preheat the oven to 400.

In a small saucepan combine the ketchup, ketjap manis, vinegar, sugar, curry, cumin, red pepper flakes, salt and cilantro, whisk and add enough water until it is a thick sauce consistency. Bring to a simmer over med-lo heat. Set aside.

Place the seasoned flour on a baking sheet and the sesame seeds on a separate pan or plate.

Dip the salmon in the flour, egg white then the seeds and coat completely, transfer to a baking sheet.

Heat a large skillet and add a little coconut or grape seed oil. Saute the salmon for 3 minutes per side until slightly golden. Transfer to a baking sheet and finish cooking in the oven until medium-rare about 4 to 5 minutes.

Heat the sauce until bubbling. Spoon a little over the fish and pass the remaining sauce on the side.