OPEN KITCHEN with NATHAN SCOTT
Sesame-Crusted Salmon with Swiss Chard
Also known as “sushi ginger,” gari is the name typically given to pickled ginger. It can be found in the ethnic aisle of most well-stocked grocery stores.
|3||tablespoons vegetable oil|
|¼||teaspoon chili oil (optional)|
|2||cloves garlic, peeled and minced|
|1||pound Swiss chard, stalks and leaves separated and cut into 1-inch slices|
|Kosher salt and freshly ground black pepper|
|4||skinless fillets of salmon (4 to 6 ounces each)|
|2||egg whites, lightly beaten|
|¼||cup white sesame seeds|
|1||tablespoon toasted sesame oil|
|1||scallion, thinly sliced, for garnish|
|Gari, for garnish|
- In a large skillet, warm 1 tablespoon of the vegetable oil with the chili oil. Add the garlic and cook until fragrant, about 1 minute. Stir in the Swiss chard stalks. Cover and cook, tossing often, until slightly softened, about 5 minutes. Add in the Swiss chard leaves. Cover and continue to cook, stirring often, until the leaves and stalks are tender, 6 to 8 minutes more. Remove the cover and continue to cook an additional minute, or until most of the liquid has evaporated. Season to taste with salt and black pepper.
- Meanwhile, season the salmon with salt and black pepper. Dredge the top of each fillet of salmon in the cornstarch, coating each in a light layer of the starch. Then, dip the top of each fillet in the egg whites, and finally press into the sesame seeds, coating the top of each fillet with a crust of the seeds.
- In a separate skillet, warm the remaining 2 tablespoons of vegetable oil with the sesame oil over medium-high heat. Add the salmon to the skillet, sesame crust-side-down, and cook until the sesame seeds are lightly toasted. Then, flip the fillets over and continue to cook until the salmon is cooked through, 2 to 4 minutes per side. Remove and season the salmon with additional salt and black pepper. Garnish with the scallion and gari, and serve with the Swiss chard.
Nathan Scott is the author of Nathan Scott’s Open Kitchen: Annual Recipes 2011
Copyright © 2014 by Nathan Scott. All rights reserved.
Category: Open Kitchen