Mercury Pro Team member Ronnie Green, host of the TV show “A Fishing Story with Ronnie Green,” provided this simple, quick recipe for turning fresh scallops into a delicious holiday appetizer. It’s the perfect way to get the feast, and ...
This combination of textures and sweet and savory flavors results in a palatable meal with a touch of spice you can easily prepare in 45 minutes or less.
If you’ve grown bored of eating the same-old traditional staples such as ham and turkey at your holiday meals, this holiday season might be the perfect opportunity to combine your passions on the water with your celebrations off it by preparing this simple sesame crusted salmon recipe.
It includes savory roasted sweet potatoes, sweet kumquats and a spicy vinaigrette sauce that adds an interesting kick. Best of all, it can be prepared in about 45 minutes, which means more time for family and less time spent stuck in the kitchen.
Sesame Crusted Salmon with Roasted Sweet Potatoes and Spicy Vinaigrette
Start to finish: 45 minutes
1/4 cup warm water
1 1/2 tablespoons honey
small knob of ginger, peeled and grated
2 garlic cloves, chopped
1/4 cup fish sauce
1/2 cup grapeseed oil
1/4 cup lime juice
4 tablespoons jalapeños, seeded and finely diced
Combine the honey and warm water in a bowl.
Add grated ginger, garlic and fish sauce, and let sit for 10 to 30 minutes.
Strain the solids. Then emulsify the remaining liquid with grapeseed oil.
Keeping all at room temperature, stir in the lime juice to taste, and add the diced jalapeños.
1/4 pound small sweet potatoes, halved, per serving
salt and pepper
Preheat sauté pan with canola oil until the oil is smoking slightly.
Cook halved sweet potatoes in sauté pan for a couple of minutes on each side.
Season with salt and pepper to taste.
Heat oven to 300 degrees. Transfer sweet potatoes to a baking sheet and place in oven for 10 minutes. Flip the sweet potatoes and place back in oven for two more minutes.
1 cup sugar
1 cup water
1/2 cup kumquats, seeded and sliced
4 salmon fillets (6 ounces per serving)
black and white sesame seeds
1 tablespoon butter
2 or 3 sprigs rosemary or thyme
basil or mint leaves
In a saucepan, combine equal parts water and sugar and heat until the sugar dissolves to form a simple syrup. Then slightly poach the kumquats in the syrup.
In a shallow bowl, whisk an egg. Dip the salmon fillets in the egg wash. Then coat one side with sesame seeds and transfer, with the seeds down, to a warm sauté pan with canola oil.
Bring up to a light heat for a couple of minutes, making sure you don't burn the seeds.
Heat oven to 300 degrees. Place sauté pan with the fish in oven for five to eight minutes.
Melt the butter.
Return sauté pan with fish to the stovetop. Then use melted butter to baste the fish with the sprigs of rosemary or thyme on top for a couple of minutes.
Flip each fillet – so the seeds are up – onto a plate next to a portion of sweet potatoes, and spoon some of the vinaigrette sauce around the plate, not directly on the fish.
Place some of the poached kumquats on top of each fillet and around the plate. Then garnish with basil or mint leaves.
(This recipe was originally published at SaltwaterSportsman.com.)