Pictured with Bakeapple Peach and Ginger Chutney, Orange Infused Couscous and a small Greek Salad.
Find the Bakeapple Peach and Ginger Chutney here:
http://www.rockrecipes.blogspot.com/2008/03/bakeapple-peach-and-ginger-chutney.html
4 six ounce salmon fillets, skinless
1 cup untoasted sesame seeds
Salt and pepper to season
1 egg + 1 tbsp beaten together as an egg wash
Flour for dredging
Season salmon fillets with salt and pepper. Dredge the pieces in flour to coat lightly. Next dip them in the egg wash and finally the sesame seeds, covering the fillet completely.
Heat 4 tbsp olive oil in a heavy bottomed skillet over medium-low to medium flame, depending on your stove; hot or not too you will burn the sesame seeds. Cook for 3-4 minutes per side depending upon the thickness of your fillets. If using very thick fillets, cook them until the sesame seeds are evenly brown, then finish cooking for an additional 10 minutes in a 375 degree F oven. Serve with a squeeze of lime.
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