Salmon in the Loop

I like to serve Chinese long beans because they make quite a presentation. It’s fun to loop or braid the 2-to 3-foot-long beans around fish filets or steak.

This Asian-flavored salmon recipe pairs nicely with the beans. While the salmon is in the oven, cook the beans in boiling salted water until tender, 3 to 4 minutes. You’ll find them at many supermarkets and farmers markets.

Look for black and white sesame seeds at Asian markets, where they’re less expensive.

MENU

Sesame Salmon

Chinese Long Beans

Vanilla Ice Cream With Fresh Berries

* SHOPPING LIST

Chinese long beans

Fresh berries

4 salmon filets

Black and white sesame seeds

Shallot

* STAPLES

Brown sugar

Dijon mustard

Olive oil

Sesame oil

Sherry

Soy sauce

Vanilla ice cream

* GAME PLAN

30 minutes before: Combine marinade ingredients. Coat salmon with sesame seeds.

20 minutes before: Wash and trim ends of beans. Pan-sear salmon and then place in oven.

10 minutes before: Boil water for beans, cook beans. Rinse berries.

Just before serving: Arrange beans and salmon on plates.

Sesame Salmon

Active Work Time: 15 minutes * Total Preparation Time: 30 minutes

*

1 shallot, finely minced

1 1/2 teaspoons soy sauce

1 teaspoon sesame oil

1 tablespoon Dijon mustard

1 1/2 teaspoons Sherry

1 tablespoon brown sugar

1/2 cup white sesame seeds

1/2 cup black sesame seeds

4 (4-to 5-ounce) salmon filets

2 tablespoons olive oil

Heat the oven to 375 degrees.

Combine the shallot, soy sauce, sesame oil, Dijon, Sherry and brown sugar in a small bowl. Evenly coat all sides of the filets with the mixture.

Combine the white and black sesame seeds in a bowl and dredge the salmon through the seeds to completely coat.

Heat the olive oil in a large, heavy oven-proof skillet. When the oil is hot, place the salmon skin side up in the pan. Cook the filets until the sesame seeds are golden brown, 2 to 3 minutes. Turn the salmon over, then place the skillet in the oven. Bake the salmon until it feels firm to the touch, another 5 to 7 minutes, depending on the thickness of the filets and your preference for doneness.

*

4 servings. Each serving: 345 calories; 241 mg sodium; 71 mg cholesterol; 23 grams fat; 4 grams saturated fat; 6 grams carbohydrates; 27 grams protein; 1.21 grams fiber.

*

Plate and kitchen towel from William-Sonoma stores.