SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

« Back | Print Print | Page | 3x5 | 4x6 | New BHG Cookbook
Select a size and use your browser's print button to print the page.

This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Sesame-Crusted Salmon

Makes: 4 servings
Start to Finish 30 mins
Sesame-Crusted Salmon
  • 1  pound  fresh or frozen skinless salmon or halibut fillet
  • 1/2  cup  mayonnaise
  • 1/3  cup  chopped roasted red sweet pepper
  • 2  teaspoons  lemon juice
  • 1  teaspoon  snipped fresh chives
  •  Salt and ground black pepper
  • 1/3  cup  all-purpose flour
  • 1  tablespoon  white sesame seeds
  • 1  tablespoon  black sesame seeds*
  • 1/4  teaspoon  salt
  • 1/4  cup  milk
  • 2  tablespoons  cooking oil
  •  Lemon or lime wedges (optional)
  •  Fresh watercress (optional)

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.

From the Test Kitchen
  • Prepare sauce; cover and chill up to 24 hours. Prepare fish as directed above. Stir sauce before serving; if necessary, stir in a little extra water.
Nutrition Facts (Sesame-Crusted Salmon)
  • Servings Per Recipe 4,
  • cal. (kcal) 539,
  • Fat, total (g) 44,
  • chol. (mg) 78,
  • sat. fat (g) 8,
  • carb. (g) 10,
  • fiber (g) 1,
  • pro. (g) 25,
  • sodium (mg) 404,
  • Potassium (mg) 495,
  • calcium (mg) 81,
  • iron (mg) 2,
  • Percent Daily Values are based on a 2,000 calorie diet

What did you think of this recipe? Share your thoughts and rate it now.
« Back to Recipe