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| Chef | |
| Submitted | May 23rd 2010 |
| Cuisine | American |
| Category | Main Course |
| Level | Intermediate |
| Servings | 4 |
| Rating |
Ingredients
1 lb. skinless salmon fillets
1/2 C mayonnaise
1/3 C chopped roasted red sweet peppers
2 tsp lemon juice
1 tsp snipped fresh chives
Salt and pepper
1/3 C all-purpose flour
1 tbsp white sesame seeds (2 if no black seeds available)
1 tbsp black sesame seeds
1/4 tsp salt
1/4 C milk
2 tbsp cooking oil
Substitute white seeds for black ones if unavailable. Roasted asparagus makes a great side for this dish.
Directions
Thaw fish, if frozen.
Rinse fish and pay dry with a paper towel (as dry as possible). Cut into four serving-size pieces if necessary. Set aside.
For sauce, stir together mayonnaise, red sweet pepper, lemon juice, and chives in a small bowl. Season with salt and pepper, then cover and chill until serving time.
In a shallow dish stir together flour, sesame seeds, and 1/4 tsp salt. Place milk in a second shallow dish. Dip each fillet in milk, then the flour mixture, coating thoroughly.
In a 10" skillet cook fish in the hot cooking oil for 4-5 minutes per side or until fish flakes easily.
Serve fish topped with sauce.
Rinse fish and pay dry with a paper towel (as dry as possible). Cut into four serving-size pieces if necessary. Set aside.
For sauce, stir together mayonnaise, red sweet pepper, lemon juice, and chives in a small bowl. Season with salt and pepper, then cover and chill until serving time.
In a shallow dish stir together flour, sesame seeds, and 1/4 tsp salt. Place milk in a second shallow dish. Dip each fillet in milk, then the flour mixture, coating thoroughly.
In a 10" skillet cook fish in the hot cooking oil for 4-5 minutes per side or until fish flakes easily.
Serve fish topped with sauce.
Citation: Anyone Can Cook, pg. 281