Ingredients
- 1 recipe aromatic broth
- 2 ounce black sesame seeds
- 10 ounce skinless salmon fillet
- 1 recipe aromatic broth
- 2 ounce black sesame seeds
- 10 ounce skinless salmon fillet
- 1/2 cup mayonnaise
- 2 teaspoon finely chopped watercress
- 1 tablespoon finely chopped parsley
- 1 tablespoon small hard-boiled egg, chopped
- 1/2 teaspoon dijon-style mustard
- 1/2 teaspoon lemon juice
- 1/2 teaspoon finely minced onion
- 1/2 teaspoon finely chopped chives
- 1 teaspoon finely chopped fresh tarragon
- 1/2 teaspoon finely chopped capers
Preparation
Baking Directions:
To prepare the salmon, preheat oven to 425 degrees F.
Cut the salmon into 2 equal fillets.
Season with salt and pepper and press the sesame seeds into 1 side of each fillet to form a crust.
Place fillets in a buttered baking pan and add approximately 1 cup of the Aromatic Broth.
The broth should just cover the bottom of the pan to a depth of ¼ so as not to rinse away the sesame seeds.
Bring to a boil on top of the stove and place in a pre-heated 425-degree oven for approximately 7 minutes or until the fish is just cooked through.
Remove from the oven and allow to cool right in the cooking pan.
Cover and refrigerate.
To prepare the mayonnaise sauce: Place the mayonnaise in a small mixing bowl.
Add the remaining ingredients, including the watercress and parsley.
Blend thoroughly.
Taste and adjust the seasonings.
Chill until ready to serve.
To serve: Place the cooled salmon on two chilled plates and garnish with the mayonnaise.
Serve with a mixed salad, if desired.
