Sesame Crusted Wild Salmon

READY IN: 30mins




  • Pre heat oven to 450 degrees.
  • Toast the sesame seeds in the oven for 5 minutes or when browned.
  • rub the top of the salmon with the sesame oil and sprinkle to taste with salt and pepper.
  • Dredge the tops of the salmon onto the toasted seeds lightly butter a baking dish and place salmon on top then place in oven for 10-15 minutes dependant on the thickness of the salmon.
  • Once the salmon is baking melt the butter on med high heat and glaze the onion and ginger in the butter for about 5 minutes.
  • Salt and pepper the mixture and then place the rice vinegar in until vinegar evaporates.
  • then stir in the coconut milk or cream and boil for 2 minutes turn heat down low and wait for the salmon.
  • Place portions of the mixtur on a plate and top with salmon with your rice and veggies on the side.