Executive Chef Steve
England
The Crossing Restaurant, Soldotna
4, 8 oz Salmon Filets, skin off, pin bones removed
1 cup Black Sesame Seeds
1 cup Flour
1/2 cup Half and Half
2 tbsps Sesame or Olive Oil
Dredge salmon in seasoned flour. Moisten all sides in half and half. Let
excess half and half drip off and then coat filets with sesame seeds. Heat
oil in saute pan and sear both sides of Salmon. Finish in oven approximately
12-15 minutes depending or to desired doneness. Drizzle peanut sauce (see
recipe below) over salmon, serve with rice and a fabulous Pinot Noir.
Puree first five ingredients in food processor. Heat Coconut milk over
low heat to a light simmer. Remove from heat. Blend in remaining ingredients
with wire whip until smooth. Yield: 1 cup
Steve England Scott and Cherie Curry Executive Chef Owners
Many of you know that I am a cooking enthusiast with a love for
fresh Alaskan seafood. Time and again I've heard from you that you make
our monthly recipe feature every month . . . this one sure looks
delicious. While you are trying out the Black Sesame Encrusted Salmon, don't
forget to use that creativity towards a recipe of your own for the Fish
Alaska reader recipe contest that runs annually. We are holding the 2006
contest cook-off at the Kincaid Grill this month. It is so much fun to
judge this contest with Chef Al and Chef Kelly. Plus Larry Czonka and
Jackie Purcell are joining us this year. It is a real treat to meet Alaska's
amateur chefs, hang out with friends and sponsors, plus get to try all of
these marvelous recipes! Those of you who are new to our magazine, check
out our website at fishalaskamagazine.com to view all of the previous
recipes we've published over the years. You can also see the official
entry rules for the Fish Alaska magazine reader recipe contest. Our next
Reader Recipe contest will begin this coming winter. Bon Appetit!
Executive Chef Steve
England
The Crossing
Restaurant