My kids are always happy to eat salmon. This recipe is a riff on a dish that we order at our favorite Chinese restaurant in Brooklyn. The sesame seeds coat the surface of the fish, adding a nice nutty crunch. Use the 4 tablespoons sugar if you prefer your sauce on the sweeter side.
For the sauce
1/4 cup ketchup
1/4 cup orange juice, preferably freshly squeezed
2–4 tablespoons sugar
2 tablespoons chili paste, such as sambal oelek, or to taste
1 tablespoon sesame oil
For the fish
4 6-ounce salmon fillets, skin removed
Salt and black pepper
3 tablespoons olive oil
1/3 cup sesame seeds
Preheat the oven to 350° F.
Make the sauce: In a large bowl, stir together the ketchup, orange juice, sugar, chili paste and sesame oil. Set aside.
Make the fish: Season the salmon generously with salt and pepper, then drizzle with 2 tablespoons of the olive oil. Place the seeds on a plate and dredge the tops of the fillets in the sesame seeds to coat.
In an ovenproof skillet, heat the remaining 1 tablespoon olive oil over medium-high heat. Add the salmon, sesame seed side down, to the pan and sear, turning once, until golden brown, about 3 minutes on each side.
Transfer the skillet to the oven and roast the salmon until cooked through, about 6 minutes.
Generously brush with the orange sauce and serve.
Recipe by Gluten-Free Homemaker at https://glutenfreehomemaker.com/sticky-sesame-salmon-cookbook-giveaway-silvana-nardone/