"You see, supporting sustainable seafood really comes down to just making educated, responsible choices. Oftentimes it’s not the fish itself that matters, but where in fact it came from." -- Nicole Gaffney & Emma Frisch, Food Network Star Season 10 Finalists & WFS Enthusiasts!
Soy sauce - 1/2 cup
Water - 1/2 cup
Sugar - 1/2 cup
Sesame seeds - 1 cup (half black and half white)
Sockeye Salmon Fillets - 4 (6-8 ounces each), skin removed
Salt - 1 teaspoon
Dijon mustard - 1/2 cup
Vegetable oil - 2 tablespoons
Scallions - 3, green tops only, sliced thinly on a bias
- Combine the first three ingredients in a medium saucepan and bring to a boil. Reduce the heat and let simmer for about 20 minutes until the liquid reduces by half and becomes syrupy. Pour into a bowl and set aside to cool.
- Pour the sesame seeds onto a large plate or pan. Pat the salmon dry and season with salt. Take one salmon filet at a time, and spread each side with about a tablespoon of mustard. Then press it into the sesame seeds to evenly coat each side. Set aside and repeat with the remaining fish.
- Heat the oil in a large cast iron or nonstick skillet, about medium-high heat. When the oil is shimmering and hot, carefully place each filet in the pan. It’s important not to overcrowd the pan, so if it doesn’t look like they will all comfortably fit, do it in batches. Cook for about 2 minutes, then carefully flip it over to the other side. Cook for one more minute (two if you prefer it well done) and remove from the pan.
- Drizzle with the sweet soy glaze and sprinkle with scallions. Serve with steamed baby bok choy and rice if desired.
- * Store extra soy glaze in an airtight container in the refrigerator for up to a month.
Photos: By Emma FrischContent: By Emma Frisch, cofounder of Firelight Camps and author of Feast by Firelight: Simple Recipes for Camping, Cabins, and the Great Outdoors. For more recipes, visit her atwww.emmafrisch.com.