Pistachio and Sesame Encrusted Salmon with Garlic-Teriyaki Sauce
 
a delicious, dramatic and deceptively simple recipe for salmon. 
 
makes 10 servings 
 
 
pistachio and sesame salmon: 
 
5 lb.  salmon fillet
1/2 cup  pistachio nuts, roasted and salted
2 Tbsp  yellow mustard seeds
2 Tbsp  black sesame seeds
1/4 cup  spicy honey mustard
1/4 cup  honey
1/2 tsp  salt
1/2 tsp  black pepper, freshly ground
 
roasted garlic-teriyaki sauce: 
 
2/3 cup  finely diced shallots
1 Tbsp  finely chopped garlic (about 3 large cloves)
1 Tbsp  mashed roasted garlic, about 4 to 6 cloves (recipe follows)
4 Tbsp  kikkoman teriyaki baste and glaze
4 Tbsp  low sodium soy sauce
1/2 cup  orange juice, freshly squeezed
5 Tbsp  unsulphured molasses
2 tsp  toasted sesame oil
 
 
salmon 
 
pre-heat oven to 350║f. place one oven rack in the middle and one on 
top. 
 
rinse fish in salted water, then pat dry and set aside. discard the 
remaining salted water (as if youd do anything else with it). place 
pistachios, mustard seeds and sesame seeds in a food processor and 
process until fine meal. 
 
in a small bowl, combine honey mustard with honey until well-blended. 
spread a light coating of honey mustard mixture over top of salmon. 
lightly season with salt and black pepper. 
 
then, generously sprinkle with ground pistachio mixture to form an even 
coat. with your hands or back of spoon, pat the topping down so it 
adheres to salmon. 
 
sauce and bake: 
 
to make roasted garlic-teriyaki sauce, add all eight ingredients to 
small saucepan. stir and place over low-medium heat to simmer for about 
10 minutes. meanwhile, bake salmon uncovered for 12 to 15 minutes or 
just until done (according to thickness). 
 
once salmon is nearly cooked, remove from oven and turn setting to 
broil. drizzle roasted garlic-teriyaki sauce over entire salmon and 
broil for 3 minutes or until brown on edges. remove from oven, and serve 
immediately. 
 
presentation: 
garnish with a sprig of fresh herbs. serve with a little starch and 
something green. 
 
variations: 
substitute brown mustard seeds for yellow mustard seeds (if you must). 
if you cant find the teriyaki baste and glaze, then use a teriyaki 
marinade. 
 
tips: 
dont place fish in oven until everything else is ready. nothings worse 
than overcooked fish (well, almost nothing). keep a watchful eye while 
broiling. it only takes a distracted minute to ruin the entire meal and 
set off the smoke alarm. 
 
difficulty: 2.5 
time: 15 minutes; total time: 30 minutes. 
entertaining: its awesome. everyone who appreciates salmon loves this 
dish. 
extra equipment: casserole dish, large sautÚ pan, small saucepan. 
 
roasted garlic with garlic-infused olive oil 
 
succulent, subdued and oh-so-spreadable garlic cloves bathed in extra 
virgin oil. 
 
makes 10 servings 
 
 
1-1/2 cup  garlic cloves (about 60 to 70 cloves or 6 ounces)
2-1/2 cup  extra virgin olive oil
 
 
pre-heat oven to 350░f. 
 
add whole, peeled garlic cloves to casserole dish and immerse in olive 
oil. bake uncovered for 45 minutes or until garlic is golden in color 
and oil is bubbling. remove from oven and allow to cool. gently scoop 
out the roasted garlic cloves. refrigerate cloves in a sealed container 
and reserve for later. strain oil into a separate container and store 
until needed, or up to 2 weeks. 
 
presentation: 
spread roasted garlic onto toast or incorporate into any savory recipe. 
use garlic oil to sautÚ vegetables, season pasta, dress salad or drizzle 
onto toast. 
 
tips: 
be sure to allow the oil to cool before attempting a container transfer 
(dont get burned)! 
 
difficulty: 1 
time: 2 minutes; total time: 50 minutes. 
entertaining: great; it has so many uses. 
extra equipment: one 2 quart casserole dish. 
 
 
personal chef brian koning www.personalchefmarketing.com 
chef2chef recipe club member forum: http://forums.chef2chef.net 
archive: at: http://chef2chef.net/news/club/ 
 
-- 
(ID: 6219) Mirror: rec.food.recipes: Sun, Sep 12, 2004


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