Sesame-Crusted Salmon with Black Pepper and Lime Sauce | Christopher Kimball’s Milk Street | Recipes

Name: Sesame-Crusted Salmon with Black Pepper and Lime Sauce | Christopher Kimball’s Milk Street | Recipes
Ingredients: 2 teaspoons coarsely ground black pepper (see headnote); ¼ cup lime juice, plus lime wedges to serve; 1 ½ tablespoons packed light brown sugar; 2 tablespoons fish sauce , divided; 1 jalapeño OR Fresno chili, stemmed and sliced into thin rings (optional); ½ cup white sesame seeds OR a mix of white and black sesame seeds; 4 6-ounce center-cut salmon fillets (each 1 to 1¼ inches thick), patted dry; 1 tablespoon grapeseed or other neutral oil; 2 scallions, thinly sliced on the diagonal OR 2 tablespoons roughly chopped fresh cilantro

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For this salmon dish, we coat fillets with sesame seeds. A pleasantly pungent Cambodian black pepper and lime sauce called tuk meric is served on the side.

Keywords

Milk Street
Food
Biscuits

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Ingredients

2 teaspoons coarsely ground black pepper (see headnote)
¼ cup lime juice, plus lime wedges to serve
1 ½ tablespoons packed light brown sugar
2 tablespoons fish sauce , divided
1 jalapeño OR Fresno chili, stemmed and sliced into thin rings (optional)
½ cup white sesame seeds OR a mix of white and black sesame seeds
4 6-ounce center-cut salmon fillets (each 1 to 1¼ inches thick), patted dry
1 tablespoon grapeseed or other neutral oil
2 scallions, thinly sliced on the diagonal OR 2 tablespoons roughly chopped fresh cilantro