Sunday Dinner: Sesame-crusted Salmon + Watercress Salad
August 6, 2012 § 2 Comments
My belly is protruding more than I am comfortable with, so there has been a small effort to eat a little better. My baser instincts tell me to just sit on my ass and let the food come to me (thanks, Seamless), but my vain brain screams “no, you fat monster! Cook your food!”
The following recipe is a result of my inner nag. It’s easy, it’s light, and it fills you up with antioxidants, if you’re into that sort of thing.
There are two parts to this dish, neither of which is necessary to enjoy the other one. The first (the salmon) is crusted in deliciously smoky sesame seeds, providing a pleasant crunch to contrast the meatiness of the salmon, as well as its crispy skin. With just a bit of teriyaki sauce (or anything you prefer), it is easily satisfying and takes only a few minutes to prep and cook. The watercress salad is as simple as it sounds: watercress tossed with cucumbers and avocados (good fats abound in these recipes!) and tossed with an acidic lemon-and-parsley pesto. It just so happens the pesto is the most time consuming thing to make, but so worth it.
1 tsp cornstarch
1 egg white
2 salmon filets (1 lb. serves two people)
Small plate, the bottom of which is covered with sesame seeds (3 tbsp)
1 tsp Oil,
salt, pepper (to taste)
1. Heat a hot frying pan and add oil. Whip egg white and cornstarch together until dissolved. Place salmon in this mixture, skin-side up. With the sesame seeds at the ready, coat the salmon (again, skin side up). Place in hot pan.
2. Cook salmon on each side 5-6, to desired doneness. I like it super crispy and smoky, so I err on just a little longer. Remove from heat.
1 bunch of watercress
1 handful parsley, finely chopped
2 tsp olive oil
1 clove garlic, finely chopped
1 dash hotsauce
optional: 1-2 tinned anchovies, 2 tsp capers
1. Thoroughly clean watercress by soaking in water. Cube avocado and slice cucumber.
2. Whisk ingredients for dressing. Toss with the watercress, avocado and sliced cucumber.
3. Prepare a bed for the salmon and plate. If you’d like, a light teriyaki or hoisin sauce can be used to garnish, or even everyone’s favorite: sriracha.
Pair with: Gruner Veltliner or a summer ale.