Sesame-Crusted Salmon

We had this for dinner tonight and it was delish. I did screw up the sauce a bit though....I didn't read through the recipe (surprise, surprise) and I skimmed through the first step, so I added all of the cornstarch to the water. Instead of just making a new cornstarch/water mixture after I realized my mistake, I just added the mixture to the sauce and it made it REALLY thick. Like thicker than pudding thick. Heh heh...oops. But it tasted good anyway. And the salmon was excellent.

Sesame-Crusted Salmon

1/4 C. soy sauce
1/2 C. chicken broth
1/2 tsp sugar
1 1/2 tsp fresh grated ginger
1 clove garlic, minced
2 Tablespoons plus 2 teaspoons cornstarch
3 Tbsp water
1 egg white
2 pounds center-cut salmon fillet, cut into 4 pieces
1/4 C. sesame seeds
1/4 C. cooking oil

In a small bowl, combine the soy sauce, 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 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 salmon to a plate or dish and cover lightly with foil to keep warm.

Discard 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. (Do not pour sauce over the salmon or you'll lose the crunch.)
Serves 4

Recipe from Cooking.com