Maple Roast Sesame Salmon Steaks
Yield: 4 servings
| 4 | Salmon steaks, about 6 ounces each | |
| 3 | T | Sesame seeds |
| 2 | T | Vegetable oil |
| Salt & freshly ground pepper to taste | ||
| 2 | Green onions |
Marinade:
| 2 | T | Maple syrup |
| 1 | T | Soy sauce |
| 1 | T | Sesame oil |
| 2 | Large | Garlic cloves, crushed |
| 1 | T | Grated fresh ginger |
| 1/4 | t | Freshly ground Szechuan or black peppercorns |
For marinade: In shallow glass baking dish large enough to hold salmon steaks in single layer, whisk together marinade ingredients. Place fillets in marinade and turn to coat evenly; let stand for 5 minutes, turning several times. Place sesame seeds on large plate. Remove fillets from marinade and coat both sides with seeds. In heavy oven-proof 12-inch frypan, heat oil over high heat. Add salmon and cook 1 minute on each side.
Place frypan in 450 F oven and roast 8 to 10 minutes or until fish flakes when tested with a fork. Meanwhile, diagonally slice green onions into 1-inch pieces. Transfer roasted salmon to platter. Sprinkle with salt, pepper and green onions.