@crowbar. Thanks for the recipe. I love seafood.
Last night, on the menu was sesame-crusted salmon with scallions and a warm carrot salad with pears and a mixed green salad with miso dressing. Easy to make and fairly healthy.
Yesterday, I went to the grocery store and the salmon looked so good. I had to buy some.
Carrots. Heat oven to 425. I like the big organic carrots for this dish. Scrub the carrots and trim ends. Cut carrots on the diagonal into 1/4 in slices. On sheet pan, drizzle carrots with olive oil, season with salt and pepper and toss to coat. Spread in even layer and roast, stirring/turning once hafway through. Cook until carmelizad and just tender, about 18-20 minutes.
While cooking, core Asian pear. After carrots finish, toss pear and carrots together in bowl. Ready to serve.
Ginger-scallion sauce. Trim root ends from scallions. Think slice. Grate/peel and finely chopped ginger for about 2 tsp. In a small heatproof bowl, stir together scallions and ginger, add 2 tbsp of warmed oil (I have a flavored olive oil).
Salmon. Pat dry. Whisk one egg in shallow pan. Spread a seasame seed (black and white) blend on a plate. Drio salmon in egg mixture then gently press into sesame seeds, both sides.
Cook to desired doneness. About 4 minutes per side. Once salmon is finished drizzle with ginger-scallion sauce!
Very yummy. I served with a glass of Pinot noir.