In late August, Jeff and his daughter, Kristen, enjoyed a few days on Martha's Vineyard. While they were there, Jeff picked up a cookbook from The Black Dog Tavern, they were hoping to eat at the Tavern but didn't get the chance. Through the Fall, we made a few of the recipes but the one that keeps getting repeated is the sesame crusted salmon fillet. It's an easy recipe and you can cook it on your stove top. The salmon flakes beautifully and you get that crunchy, nutty taste when you bite in. It has truly become my favorite salmon dish. A glass of wine and a side dish of rice pilaf with dried cranberries and you are ready for dinner.
The sesame crusted salmon fillet recipe came from The Black Dog - Summer on the Vineyard - Cook Book by Joe Hall and Elaine Sullivan. One of the most popular entrees at The Black Dog Tavern, this quick saute marries the flavors of salmon and sesame ~ beautifully!
3/4 cups of plain bread crumbs
1/2 cup of raw hulled sesame seeds
1/2 teaspoon white pepper
1 teaspoon salt
2 teaspoons of Spanish paprika
2 teaspoons of chopped fresh parley
1/4 cup plus 1 tablespoon dark (toasted sesame oil
2 tablespoons canola oil
2 pounds of boneless, skinless salmon fillets about 1 inch thick
1. Mix together the bread crumbs, sesame seeds, white pepper, salt, paprika, parsley and 1/4 cup of sesame oil.
2. Place a saute pan over medium high heat and add the canola oil.
3. Rub fillet tops with the remaining sesame oil and then press oiled tops into the bread crumb mixture and coat well.
4. Place the breaded salmon, bread crumb side down, in the hot pan and sear for about 5 minutes or until evenly browned.
5. Turn the fillets over and continue to cook on the other side for about 5 minutes more.
The Black Dog Cookbook suggested their Chilled Sesame Spinach. As we get closer to the summer months, I will highlight the chilled spinach as part of the dish.