Sesame Crusted Salmon with an Orange-Miso Sauce
(Courtesy of The Lavender Cookbook by Sharon Shipley)
Everyone likes salmon, so serve up these grilled Asian treats at your next summer party. They can be readied ahead and grilled just before serving. You’ll be surprised how lavender enhances the flavor of the salmon. However, if you find yourself without any fresh or dried lavender buds, consider them optional and try this recipe anyway! It’s worth it…
Ingredients
- 1 pound salmon fillet (1/2 inch thick)
- 1/2 cup orange marmalade
- 1/2 cups frozen orange juice concentrate, thawed
- 2 tablespoons Asian sesame oil
- 1 tablespoon grated fresh ginger
- 1 teaspoon dried lavender buds, finely ground
- salt and pepper
- 1 cup white or black sesame seeds
Orange-Miso Sauce
- 1 cup mayonnaise
- 2 tablespoons frozen orange juice concentrate, thawed
- 1 tablespoon yellow miso
- 1 tablespoon sesame oil
- 1 teaspoon dried lavender buds, finely ground
- 1 tablespoon minced garlic
- 1 tablespoon chile garlic paste/sauce
- 1 teaspoon fresh grated ginger
- 1/2 teaspoon grated orange zest
- salt and pepper
Preparation
In a medium bowl, whisk together all of the orange-miso sauce ingredients. Season with salt and pepper. Cover and refrigerate until needed.
Cut the fillet of salmon into strips about the width and length of your index finger. In a large bowl, mix the marmalade, juice concentrate, sesame oil, ginger, and lavender. Add the salmon and toss to coat. Season with salt and pepper.
Place the sesame seeds on a small plate. Coat the salmon pieces lightly with seeds. Arrange the salmon in a single layer on a baking sheet. Cover and chill for at least 2 hours or up to 8 hours.
Thread the salmon onto skewers and grill them or broil them in the oven until it turns opaque and is cooked through. Serve warm with the orange-miso sauce.
