Blackened Sesame Salmon
When I was sick last month and confined to a liquid diet, I watched the food network about eight hours a day, just to remind myself that there was indeed still food out there somewhere. I became slightly obsessed with Diners, Drive-ins and Dives and eventually picked up Guy Fieri’s cookbook. This is the first recipe I’ve tried from it.
- 1 tsp chili powder
- 1/2 tsp wasabi powder
- 1/2 tsp ground ginger
- 1 tbsp sesame seeds (he calls for half black and half white, but I just went for white)
- 1/2 tsp fine sea salt
- 2 tbsp fresh lime juice
- 2 tbsp chili-garlic paste
- 1 salmon fillet, skin and pin bones removed
- 1 tbsp canola oil
- In a small bowl, mix the chili powder, wasabi powder, ginger, sesame seeds, and salt.
- In a shallow bowl, combine the lime juice and chili-garlic paste. Dredge the salmon through the mixture and then coat with the spice and seed mixture.
- In a heavy skillet over medium heat, heat the oil. Add the salmon and cook for 3 to 4 minutes. Flip and cook for 2 to 3 minutes on other side for medium-rare. I went for 4 – 5 mintues on the second side as mine was quite thick.
— Guy Fieri Food, p. 270
This was really, really good. Mine didn’t blacken very evenly, but it tasted great. Really juicy and flavourful, and certainly the best salmon I’ve ever prepared. I’ll definitely be making this one again.