Friday, 27 November 2009

Sesame Salmon Roulades (without the mango/papaya salad)

I just made a sesame salmon roulade for my dinner - with some greens (asparagus/broc) and some salad.  Those who know me, know that I love salad.  I think salad should be served with every meal.  I had to be talked out of serving salad, with curry, to G's 2 male cousins (aged 17 and 20 at the time).  I like big salads with lots of different ingredients that become the meal, not a side.  I use whatever is fresh in our fridge and supplement with tinned things as required (corn kernels, tuna chunks).  I like to take salad to work for lunch, and I serve at practically every dinner.  So although I didn't want to make the mango/papaya salad that is supposed to accompany this salmon I knew it had to have salad of some sort!

The hardest part was taking the skin off the fish - because none of my knives are really pointy enough, but I got through it.  Then I cut the fillet so it was long - key here is to buy a skinny, but tall, fillet.  Season, and roll up and just hold together with a skewer or two.

Then you cover each side of the roll with sesame seeds (just by laying the fillet on the seeds in a saucer) and drizzle with some EVO.  1 minute each side in a fry pan on med-high, no extra oil needed.  Then throw the pan into an oven, pre-heated to 170 degrees.  Just make sure your pan is oven proof.  If you don't have an oven proof pan you will have to transfer the salmon into some kind of baking dish, probably metal so it heats up as quickly as the pan would, and put that in the oven.

5 minutes in the oven, a couple of minutes resting and then you're done.

Simple but with super effective presentation.  The rolling/skewer combination with the golden crust of sesame seeds makes this dish look pretty impressive - and looks like it took far more time than it really did.  Although this works best cooked and served immediately I think that this would be excellent for a dinner party, just because it looks so good!

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