Sesame Encrusted Salmon with Pinot Noir Reduction

This recipe was entered in the contest for Your Best Salmon

A&M's Testing Notes: I made this for my husband's birthday dinner. It was a huge hit. It's really very cool the way the sesame sears into the flesh of the salmon. A couple of notes: you really have to season the...

I made this for my husband's birthday dinner. It was a huge hit. It's really very cool the way the sesame sears into the flesh of the salmon. A couple of notes: you really have to season the fish well with salt and pepper before you put the sesame seeds on it, and I found it helpful to take the back of the measuring cup (after pouring the oil over) and press the seeds gently into the flesh of the fish before turning it into the pan. Because of all the fat in the pan, when you pour the red wine in, it splatters like crazy, so the cook should be prepared for that. The wine reduces with the olive oil and sesame seeds in the pan to a delicious sauce -- I opted to serve the sauce on the side rather than pour it over the fish for serving. By itself the fish was delicious -- moist, flavorful and crunchy with sesame seeds. The richness and grapiness of the sauce added to the flavor in an unexpected way. All in all, a wonderful way to cook salmon. - drbabs

coffeefoodwritergirl's Notes: This salmon has few ingredients, but when they all come together -- heaven! My husband developed this dish a few years back and I was so happy to be able to make it together tonight so that...

This salmon has few ingredients, but when they all come together -- heaven! My husband developed this dish a few years back and I was so happy to be able to make it together tonight so that I was able to actually get it down on paper so that I can repeat it. I hope that you enjoy it as well. A few notes: Make sure to gently flip (emphasis on gently) the salmon into the pan and then don’t touch or move it while it is first cooking – you want the sesame seeds to sear into the flesh of the fish, if you move it while it is in the first stage of cooking – they will slide off. So don’t get tempted! Another thing – this is best with a filet from a salmon that is about 8-12 pounds – with a filet about 1 ½ to 2 inches in thickness – so that it can cook nicely in the pan only, and does not have to be finished off in the oven. If you do have a thicker cut – just throw it in a 375 degree oven for a few minutes to finish off the cooking. Finally, this is great with the pinot noir – but if you don’t have or don’t like, any dry red wine will do. But I have to say – the Pinot Noir was amazing! Hope you enjoy! - coffeefoodwritergirl