6 Servings 30 min Cook
4 Tbsp Sesame Seeds
6 Fillet Pink Salmon
1 Tbsp Sesame Oil
1/2 Tsp Salt
1/3 Tsp, ground Pepper
1 Tbsp Butter
1 Medium (2-1/2" dia) Onions
3 Tbsp Ginger Root
3 Tbsp Rice Wine Vinegar
1 Cup Coconut Milk
Pre heat oven to 450 degrees F.
Toast the sesame seeds in the oven for 5 minutes or when browned.
Rub the top of the salmon with the sesame oil and sprinkle to taste with salt and pepper.
Dredge the tops of the salmon onto the toasted seeds.
Lightly butter a baking dish and place salmon on top then place in oven for 10-15 minutes dependant on the thickness of the salmon.
Once the salmon is baking melt the butter on med high heat and sauté the onion and ginger in the butter for about 5 minutes.
Salt and pepper the mixture and then add the rice vinegar and sauté until vinegar evaporates.
Stir in the coconut milk or cream and boil for 2 minutes; turn heat down to low and wait for the salmon.
Place portions of the mixture on a plate and top with salmon.