Salmon is a primal staple in my grocery list. It’s fast and easy to cook, it pairs well with a variety of flavours, and it’s packed with nutrition.
This recipe is inspired by the cooking demonstration at Onaka, where they did an exceptional job in accomplishing fusion dishes, combining elements of Asian and Western cuisine without complicating matters.
Simple cooking can be equally satisfying if properly executed, and the cooking ware you use is a vital vehicle in transforming fresh ingredients into tasty dishes. You can minimize kitchen disasters with using the right tools. For instance, the Tefal Comfort Touch pans that I trust never lets me down with its long-lasting non-stick quality.
There are three components in this dish; the Tefal Comfort Touch non-stick pan performs well in delivering each component to the desired results. The main component, the sesame crusted salmon, could have lost its sesame crust if not for the non-stick coating on the pan. The side dish requires less oil than usual when using the non-stick pan. Finally, how versatile can this pan be? It can even be used in making a sauce.
Sesame Crusted Salmon
- 2 salmon fillets (skin on)
- Enough sesame seeds to coat one surface of the salmon. For one salmon, I used 1 tablespoon each of two kinds of sesame seeds for colour contrast
- Salt and freshly ground pepper
- 1 tbsp La Yu chilli oil
- 1 tbsp sesame oil
1) Season salmon fillet with salt and pepper.
2) Rub the skinless surface of salmon with a little La Yu chilli oil and press the salmon with the oiled surface facing down on a plate of sesame seeds to coat.
3) Heat sesame oil in a non-stick pan over medium heat.
4) Place salmon fillets in the pan (sesame coated side down first) and cook without moving them for about 5 minutes.
5) Turn the fillets and cook for about 2 minutes.
6) Increase heat and allow the skin to crisp up, about 2 minutes more, and it’s ready to serve.
*Cooking time depends on your desired doneness. This is just a rough guideline.
Sautéed Crushed Potatoes with Spice and Greens
- 2 potatoes, boiled and peeled.
- 1 onion, chopped finely
- 1 tbsp garlic, chopped finely
- A handful of broccoli florets
- 4 cherry tomatoes, halved
- 1 tbsp Red chilli, sliced
- 1 tbsp Green bell pepper, chopped into small chunks
- 1 tbsp olive oil
- 1 tsp Worcestershire sauce
- Salt and pepper to taste.
1) Heat oil in a non-stick pan, add onions and sauté till they turn translucent.
2) Add broccoli, garlic, red chilli and green bell pepper into pan.
3) Stir-fry for a couple of minutes before adding Worcestershire sauce.
4) Once broccoli is cooked, add the whole potato in the pan, using a spatula to cut potato into irregular chunks (don’t have to be of consistent neat chunks).
5) Once the potato is in smaller chunks, you can continue using the spatula to slightly crush them into even smaller chunks.
6) Season with salt and pepper.
Spiced Cream Sauce
- 2 tbsp butter
- 2 tbsp flour
- 2 tbsp yogurt
- 1 cup milk (or more depending on desired consistency)
- 2 eggs
- A dash of chilli powder
- Salt and freshly ground black pepper to taste
1) Melt butter in a non-stick pan over medium heat.
2) Once butter has melted, add in flour and stir for a couple of minutes till well combined.
3) Add in yogurt and continue stirring.
4) Pour in 2/3 cup of milk (save the remaining 1/3 for later), whisking constantly as it thickens.
5) Add chilli powder and reduce heat.
6) Immediately, in a bowl, whisk egg and 1/3 cup milk, with a touch of salt and ground pepper. Do not over-season as you’re going to season it again at the end.
7) Remove pan from heat and whisk the egg mixture into the pan till you reach a smooth consistency. Do not heat it up again or the eggs will curdle.
8) Finish off with a final touch of freshly ground black pepper and salt to taste.