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1. Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Cut into 4 serving size pieces. Set aside.
2. For sauce, in a small bowl combine mayonnaise, red sweet pepper, lemon juice and chives. Season to taste with salt and black pepper. Cover and chill until serving time.
3. In a shallow dish bowl stir together the flour, white sesame seeds, black sesame seeds, and 1/4 teaspoon salt. Place milk in a shallow dish. Dip salmon in milk. Firmly press both sides of fish in flour mixture.
4. In a 10-inch skillet cook fish in hot oil over medium-high heat for 4 to 5 minutes per side or until fish flakes easily when tested with a fork. Serve sauce with fish. If desired, garnish with lemon or lime wedges and fresh watercress.