Sesame-Crusted Salmon with Mango-Lime Sauce
- Low calorie
Ingredients
- 6 skinless salmon fillets, (about 4 oz/125 g each)
- 1/2 tsp (2 mL) salt
- 2 tbsp (30 mL) lime juice
- 1/4 tsp (1 mL) pepper
- 1/3 cup (75 mL) sesame seeds
- 3 tbsp (45 mL) peanut or vegetable oil
- 12 thin slices gingerroot
- Cucumber Salad:
- 2 English cucumbers
- 1 tsp (5 mL) salt
- Half sweet red pepper, finely sliced
- 3 cloves garlic, minced
- 1/4 cup (60 mL) rice wine vinegar
- 2 tbsp (30 mL) lime juice
- 1-1/2 tsp (7 mL) granulated sugar
- 1/2 tsp (2 mL) sesame oil
- 1/2 tsp (2 mL) fish sauce or pinch salt
- 1/4 to 1/2 tsp (1 to 2 mL) hot pepper flakes
- Mango Puree:
- 2 ripe mangoes
- 1/2 tsp (2 mL) grated lime rind
- 1/4 cup (60 mL) lime juice
- 1/4 tsp (1 mL) salt
- Pinch each cumin and cayenne pepper
Preparation
Cucumber Salad: Halve cucumbers lengthwise, scrape out soft core; halve crosswise. Cut lengthwise into thin long ribbons. Place in bowl and toss with salt; let stand for 30 minutes. Transfer to colander; forcefully press out excess moisture, discarding liquid.
In bowl, toss with sweet red pepper, garlic, vinegar, lime juice, sugar, sesame oil, fish sauce and hot pepper flakes. Let stand for at least 30 minutes or refrigerate for up to 1 day (bring to room temperature before using).
Mango Purée: Peel and cube mangoes. In food processor or blender, purée with lime rind and juice, salt, cumin and cayenne; set aside. (Make-ahead: Refrigerate for up to 1 day; bring to room temperature before using.)
Meanwhile, sprinkle salmon all over with salt; place in nonmetallic dish. Sprinkle with lime juice, turning pieces to coat; marinate for 20 minutes. Drain and sprinkle with pepper.
Place sesame seeds on flat plate; press top and bottom of each fillet into seeds to coat. In large skillet, heat oil over medium heat; fry ginger until browned, 4 to 5 minutes. Using slotted spoon, remove ginger; discard. Add fish to pan; fry until golden brown and crispy, about 4 minutes. Flip fish; fry until fish flakes easily when tested and centre is still slightly translucent, 3 to 4 minutes. Transfer to paper towel–lined plate.
Mound drained cucumber salad onto 6 plates; spoon mango purée around salad. Top salad with salmon.
Makes 6 servings.
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