This recipe is a riff on a dish that we order at our favorite Chinese restaurant. The sesame seeds coat the surface of the fish, adding a nice nutty crunch. Use the 4 tablespoons of sugar if you prefer your sauce on the sweeter side.

Serves 4

Ingredients


For the sauce:
  • 1/4 cup ketchup
  • 1/4 cup orange juice, preferably freshly squeezed
  • 2 to 4 Tbsp. sugar
  • 2 Tbsp. chili paste, such as sambal oelek, or to taste
  • 1 Tbsp. sesame oil

    For the fish:
  • 4 six-ounce salmon fillets, skin removed
  • Salt and black pepper
  • 3 Tbsp. olive oil
  • 1/3 cup sesame seeds

    Directions


    Preheat the oven to 350.

    Make the sauce: In a large bowl, stir together the ketchup, orange juice, sugar, chili paste and sesame oil. Set aside.

    Make the fish: Season the salmon generously with salt and pepper, then drizzle with 2 tablespoons of the olive oil. Place the seeds on a plate and dredge the tops of the fillets in the sesame seeds to coat.

    In an ovenproof skillet, heat the remaining 1 tablespoon olive oil over medium-high heat. Add the salmon, sesame-seed-side down, to the pan and sear, turning once, until golden brown, about 3 minutes on each side.

    Transfer the skillet to the oven and roast the salmon until cooked through, about 6 minutes.

    Generously brush with the orange sauce and serve.

    Excerpted from Silvana's Gluten-Free and Dairy-Free Kitchen © 2014 by Silvana Nardone. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.
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