Tuxedo Sesame Encrusted Wasabi Salmon

Salmon is my favorite fish. If it were up to me, I would have salmon more than once a week, unfortunately hubby thinks that once a week is even too much. Rich and meaty, I like my salmon cooked any which way or as sashimi. Well, we haven't had salmon in a while so after hubby agreed (should he have a choice when he isn't the one cooking?), I picked up a beautiful slab of lusciousness from Costco for $22.56. I usually bake my salmon in the oven with a lemon butter sauce but I didn't feel for it. I decided to make a sesame-crusted salmon that would be pan-fried. I've made this many times before, but this time I wanted to add more depth to this dish, so I incorporated soy sauce and wasabi (the dipping sauce for sashimi) and to make it more special I added black sesame seeds to the usual white.

The ingredients (not pictured are the salt and pepper):

The assembly line:










Look at the sesame. So fancy looking. I eyeballed the amounts and would say I used about equal parts of the black and white sesame. I mixed the wasabi into the soy sauce (add as much wasabi as you want to the amount of heat you and your "diners" can handle). I used a paper towel to dry off the salmon fillets and seasoned them with salt and pepper. Then I dipped them into the soy sauce, followed by the sesame mixture. In a preheated non-stick pan sprayed with oil, fry the salmon to desired doneness.










Served with stir-fried zucchinis in the wasabi-soy sauce mixture and rice, both topped with a sprinkle of tuxedo sesame seeds (do not use the sesame seeds from the assembly line since they've come into contact with raw salmon):


This dish is a winner. It tasted A.M.A.Z.I.N.G. Even hubby said it was delicious. This will be on our menus more often. It was so easy and quick. From start to finish, dinner was on the table in 30 minutes. And clean-up was a breeze: 1 knife, a cutting board, spatula, and 1 pan.