About 6 months ago, I made this delicious, similar Sesame Crusted Salmon with Lime and Coriander, which was 4-1/2 stars. That success gave me high hopes for Today’s recipe, which is nearly 15 years old (the 4-1/2 star recipe was from March 2014). Unfortunately, today’s recipe was only 3 stars. Still edible, but just an average meal. Even considering the chutney, the recipe was too plain. The seasonings were generally warm, but I think that the vinegar in the recipe was a lackluster substitution for a more traditional citrus. The recipe lacked anything to brighten the dish. Part of the fault may lie in the age of this recipe; which is older than my 15-year-old son.
I am more than a little embarrassed by my “worst ever” cell phone picture, which makes this average meal appear sub-par. That’s the reason I’ve hidden it at the bottom of the post.
- While it only takes a few minutes to make this chutney, prepare it before cooking the salmon (because the fish cooks so quickly). A little of this intensely flavored condiment goes a long way.
- Because I don’t have cardamom (and didn’t feel like buying a $10 bottle just for this recipe), I used equal parts cinnamon and ground nutmeg. Because the recipe only used 1/4 teaspoon I doubt that this substitution is to blame for the disappointing results.
- The recipe says to cook the salmon in Step 3 for 3 minutes for medium-rare and 3-1/2 minutes for medium.
Rating: 3 star.
How much work? Low/Medium.
How big of a mess? Medium.
Start time 5 PM. Dinner time 6 PM.
The recipe for the Sweet-and-Sour Chutney with onions and warm spices is here. The recipe for the Pan Seared Salmon with Sesame Seed Crust is here. The descriptions of how I prepared both are given below:
Sweet-and-Sour Chutney Ingredients:
1 teaspoon fennel seeds
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon ground cardamom
1/4 teaspoon paprika
1/4 teaspoon table salt
2 teaspoons olive oil
1/2 medium onion, chopped fine (about 1/2 cup)
1/4 cup red wine vinegar
1 tablespoon granulated sugar
1 tablespoon minced fresh parsley leaves
- In a small bowl, add 1 teaspoon fennel, 1/2 teaspoon cumin, 1/2 teaspoon coriander, 1/4 teaspoon cardamom, 1/4 teaspoon paprika, 1/4 teaspoon table salt; mix and set aside. Finely chop 1/2 of a medium onion, which should yield about 1/2 cup.
- Set a medium-sized skillet over medium burner. Heat 2 teaspoons olive oil, then sauté onion for 3 to 4 minutes until soft. Add spice mixture from step 1, and sauté for 1 minute until fragrant.
- Turn up burner to medium-high and add 1/4 cup vinegar, 1 tablespoon sugar, and 2 tablespoons water. Cook 1-1/2 minutes until it reduces by one-third and attains a syrupy consistency. Stir in minced parsley, set aside until ready to serve salmon.
Sweet-and-Sour Chutney Ingredients:
1/4-cup sesame seeds
4 salmon fillets skin-on, about 6-oz each and 1″ to 1-1/4″ thick
3 teaspoons canola oil or vegetable oil
- Preheat a 12″ heavy-bottomed skillet for 3 minutes over high burner. Rub salmon fillets with 2 teaspoons canola oil, sprinkle with salt and pepper. Spread sesame seeds in a pie plate, and press flesh sides of fillets in sesame seeds to coat.
- Add 1 teaspoon to pre-heated pan; swirl to coat. When oil begins to shimmer (but is not smoking) add the fish with skin-side down. Without moving the fish, cook for 30 seconds until pan regains its heat, then reduce burner to medium-high. Continue cooking for 4-1/2 minutes until skin-side becomes well browned and bottom half of fillets turns opaque.
- Carefully flip fish and cook for 3-1/2 minutes, again without moving, until they are no longer translucent and have become firm, but not hard, when gently squeezed.
- Remove fish onto serving platter or individual serving plates, being careful not to break sesame crust. Allow to rest for 1 minute. Pat with paper towel to absorb excess any fat from surface
- Serve immediately with the chutney.