Seafood > Salmon

Gomashio-Crusted Salmon Recipe

Ingredients with Measurements:
- 4 salmon fillets (6 oz each)
- 1/4 cup gomashio (Japanese sesame salt)
- 1/4 cup panko breadcrumbs
- 1 tablespoon olive oil
- Salt and pepper to taste

Special equipment needed:
- Baking sheet
- Parchment paper

Step-by-step instructions:

1. Preheat the oven to 375°F.

2. Line a baking sheet with parchment paper.

3. In a small bowl, mix the gomashio and panko breadcrumbs.

4. Brush the salmon fillets with olive oil and season with salt and pepper.

5. Press the gomashio and panko mixture onto the top of each salmon fillet.

6. Place the salmon fillets on the prepared baking sheet.

7. Bake for 12-15 minutes or until the salmon is cooked through and the crust is golden brown.

8. Remove from the oven and let it rest for a few minutes before serving.


Time:
Preparation time: 10 minutes
Cooking time: 12-15 minutes
Temperature:
375°F
Serving size:
4 servings

Nutritional information:
Calories per serving: 300
Fat: 16g
Carbohydrates: 6g
Protein: 32g
Sodium: 480mg

Substitutions for ingredients:
- Instead of gomashio, you can use regular sesame seeds and add salt to taste.

Variations:
- You can use other types of fish such as cod or halibut.
- Add some lemon zest to the gomashio and panko mixture for a citrusy flavor.
- Mix in some chopped herbs such as parsley or cilantro to the crust mixture for added freshness.

Tips and tricks:
- Make sure to press the gomashio and panko mixture firmly onto the salmon fillets to ensure it sticks.
- If the crust is not browning enough, broil the salmon for the last minute or two.
- Serve with a side of steamed vegetables or a salad for a complete meal.

Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.

Reheating instructions:
Reheat in the oven at 350°F for 5-7 minutes or until heated through.

Presentation ideas:
Serve the salmon fillets on a bed of quinoa or rice with some steamed vegetables on the side.

Garnishes:
Garnish with some chopped green onions or fresh herbs such as parsley or cilantro.

Pairings:
Pair with a crisp white wine such as Sauvignon Blanc or Pinot Grigio.

Suggested side dishes:
- Steamed broccoli
- Roasted asparagus
- Mixed green salad

Troubleshooting advice:
- If the crust is falling off the salmon, try pressing it on more firmly next time.
- If the salmon is overcooked, reduce the cooking time or temperature.

Food safety advice:
- Make sure the salmon is cooked to an internal temperature of 145°F to ensure it is safe to eat.
- Always wash your hands and any utensils or surfaces that come into contact with raw fish to prevent cross-contamination.

Food history:
Gomashio is a traditional Japanese seasoning made from toasted sesame seeds and salt. It is commonly used as a condiment for rice, vegetables, and fish.

Flavor profiles:
The gomashio crust adds a nutty and salty flavor to the salmon, while the panko breadcrumbs provide a crunchy texture.

Serving suggestions:
Serve with a side of steamed vegetables or a salad for a complete meal.

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Region: Japanese

Taste: Savory, Salty, Nutty, Umami, Citrusy