Sesame-Crusted Salmon Recipe with Miso-Shallot Salad
Sesame seeds add a crunch and tasty nuttiness to this one-pot recipe for Sesame-Crusted Salmon with Miso-Shallot Salad.
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Cooking tools:
- Blender
- Measuring cup
- Cruet
- Airtight container
- Plate
- Saute pan
- Cutting board
- Chef's knife
- Mixing bowl
- Serving platter
- Tongs
- Spatula
- Measuring spoon
- Kitchen scale
- Refrigerator
- Stove
- Paper towel
Ingredients
- 4 tablespoons shiro miso
- 2 large shallots, roughly chopped
- 1 teaspoon togarashi or chile pepper flakes
- 1 tablespoon sugar
- Juice of 2 lemons
- 1/4 cup ponzu or naturally brewed rice vinegar
- 1 teaspoon toasted sesame oil
- 1 cup grapeseed or canola oil, plus 1 tablespoon for the pan
- Four 6- to 8-ounce skinless salmon fillets
- Kosher salt and fresh black pepper
- 1/4 cup untoasted sesame seeds
- 1/4 pound arugula, washed and well dried
- 1/2 pint cherry tomatoes, halved
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