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Source: Food and Wine Quick from Scratch

Sesame-Crusted Salmon
Cornstarch, egg white, and sesame seeds form a crackling crust on these salmon fillets. The flavor of the toasted sesame seeds is complemented by the Asian-flavored sauce surrounding the fish, but don’t serve the sauce over the fish or you’ll lose the cru
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Serves: 4
Prep Time: 15 minutes
Cook Time: 10 minutes
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1/4 cup soy sauce
1/2 cup canned low sodium chicken broth
1/2 teaspoon sugar
1 1/2 teaspoons fresh ginger
1 garlic clove, minced
2 tablespoons plus 2 teaspoons cornstarch
3 tablespoons water
1 egg white
2 pounds salmon fillets, center-cut, cut into 4 pieces
1/4 cup sesame seeds
1/4 cup cooking oil




In a small bowl, combine the soy sauce, sherry, chicken broth, sugar, ginger, and garlic. In another small bowl, stir together the 2 teaspoons cornstarch and the water.

Whisk together the egg white and the 2 tablespoons cornstarch. Brush the skinless side of the salmon with the egg-white mixture and then dip it into the sesame seeds to coat.

In a large nonstick frying pan, heat the oil over moderately high heat. Put the salmon in the pan, sesame-seed side down, and cook until golden brown, about 5 minutes. Turn and cook until just done, about 3 minutes longer for a 1-inch-thick fillet. Remove.

Pour any oil from the pan. Add the soy-sauce mixture. Simmer for 2 minutes, stirring. Whisk in the cornstarch-and-water mixture and cook, stirring, until thickened, about 1 minute longer. Serve the salmon with the sauce poured around it.


Wine Recommendation: Salmon is generally best with a light red or a substantial white. Pinot noir is the usual red suggested. With the Asian ingredients here, a white such as a pinot gris from Oregon or Alsace in France will make a delicious pairing.


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Crisp Lime Brook Trout
Source: Food and Wine Quick from Scratch
Rating:
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The oil must be really hot when the fish hits the pan for the skin to turn crisp and golden. Shake the pan back and forth on the burner occasionally to keep the trout from sticking to the bottom and tearing the skin.
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Sautéed Brook Trout with Brown Butter and Pecans
Source: Food and Wine Quick from Scratch
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Brown butter is a sublimely simple sauce. Emphasize the butter’s nutty flavor with pecans, throw in a little sage and parsley, and you have an ideal topping for trout.
View the full recipe

 








 
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