Sesame-Spice Crusted Alaskan Salmon*

*Talk with your fish monger and find out what wild Salmon is fresh that day. This day it was from the Yukon River in Alaska.

Ingredients:

Alaskan Salmon
2 Tbsp. fine sea salt
2 Tbsp. honey

For the Sesame-Spice Crust:
1/2 cup sweet paprika
2 Tbsp. Kosher salt
1/8 cup onion powder
1/8 cup garlic powder
2 Tbps. white pepper
2 Tbsp. cracked black pepper
2 Tbsp. thyme
1 Tbsp. oregano
1/3 cup black sesame seeds
1/8 cup white sesame seeds
Whisk all together

as needed olive oil

Procedure:

• For Salmon brine: In a quart of warm water, dissolve 2 Tbsp. fine sea salt and 2 Tbsp. of honey
• Portion salmon and brine for 25-35 minutes. Remove and pat dry, then roll portions in Sesame-Spice crust mixture.
• Sear seasoned Salmon in a couple tablespoons of blended olive oil- 1 minute per side. Transfer to an oven pan and roast in a moderate oven (300°F-325°F) for 5-7 minutes depending on how thick the filet is. Remove from oven and rest in a warm place for a couple more minutes. The goal is to just barely cook the salmon, so as not to expel the natural oil from the meat. If your resting pan has a pool of Salmon oil in it, be sure to reduce cooking time in the future.

Recipe and photo by Greg Masset, Executive Chef, Yakima (Wash.) Country Club