Salmon rolled in Black Sesame Seeds with a Baby Leek sauce and julienne vegetables !!!
That is what is for dinner…
There are many species of Salmon and there is farmed raised or wild caught.
It may come to pass that we need to farm raise food. Space travel setting up Biosphere’s
Is going to be important. Being prepared for this is important. I suggest supporting learning
about propagating all editable food sources.
The 5 main Pacific varieties King Salmon (Chinook), Sockeye (Red), Coho (silver),
Humpback (pink) and Chum (dog). I buy fish fresh and hole when possible, if you want a demo on
filleting the salmon or any other fish or… Please let me know.
1 side of Salmon with pin bones and skin removed
salt and pepper
1/2 c. Black Sesame seeds
1/2 c. Olive Oil
1 c. Leeks slice the leeks length wise and rinse between the layers. Slice thinly cross ways.
1 Shallot minced
1 stalk Celery small dice
1 small sprig thyme or a pinch of dried
2 c. water
Carrots, Zucchini and Yellow Squash julienne ( cut 1/8 of an inch by 1/8 inch )
1 sprig parsley
Make the sauce first. In a small pot heat 1oz Olive Oil add the minced Shallot saute until translucent.
Then add the Celery and Leeks saute until bright green 1 or 2 minutes. Add the water and bring to
a boil, skim the foam add the Thyme and simmer 5 to 7 minutes until bright green. puree in a
blender and strain. Season with salt and pepper.
Cut the Salmon into 4 1/2″ long rectangles. Season with Salt and Pepper and roll in the Black Sesame seeds.
Heat the 1/2 c. Olive Oil in a skillet and place the Salmon it cooks very fast about 30 seconds. Turn to
sear all 4 sides or 3 sides on the belly cuts. slice length wise kitty corner.
Blanch the Julienne Vegetables in boiling water
Plate, sauce down then stand the Salmon and place the Vegetables top with parsley and drizzle with reduced Balsamic
Home on the Range 