Description

Pan Seared Salmon with a White and Black Sesame Crust. Served over a Salad of Endive and Watercress. Garnished with Avocado, Grape Tomatoes, and Asparagus. Accompanied with a Ginger Lime Dressing. Great for Lunch or Dinner.

Ingredients

• 6  Ounce(s) Weight Salmon Filet, cut into 2 oz.. pieces
1
• 1/4  Cup(s) Black and White Sesame Seeds
2
• 2  Table Spoon(s) Olive Oil
3
• 1  To Taste  Salt and Pepper
4
•  As Needed Ginger Lime Dressing
5
• 6  Each Asparagus, spears
6
• 6  Each Grape Tomatoes, sliced
7
• 1  Each Avocado, sliced
8
• 1  Each Bunch of Watercress, chopped
9
• 2  Each Belgian Endive
10
•  As Needed Herb Oil, for garnish (optional)
11

Directions

1. Reserve 6 large endive leaves for plate
2. Chop the rest in 1/4" slices for salad
3. Mix watercress with endive
4. Blanch the asparagus and chill
5. Season salmon with salt and pepper
6. Dredge in sesame seeds
7. Sear on all sides until light brown
8. If you desire the salmon to be cooked all the way through, finish in oven for 5 minutes at 350 degrees
9. Arrange the large endive leaves on the plate
10. Dress the chopped salad with Ginger Lime Dressing
11. Place in the middle, top with the garnishing vegetables and finish by arranging the salmon around the salads
12. Drizzle with Herb Oil (optional)