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TOOLS YOU WILL NEED: Large skillet, measuring spoons & cups, spatula, wire whisk, platter, foil, kitchen knife, serving spoon.
INGREDIENTS:
 | 2 Salmon fillets, skinless, about 6 oz each |
| 2 tsp sesame oil |
| 4 Tbsp butter |
| 1 Medium leek, white & pale green parts only, sliced |
| 1 large carrot, thinly sliced diagonally |
| 1/2 cup china pea's, steamed 1 minute |
| 2 tsp grated fresh ginger |
| 1 large clove garlic |
| 3/4 cup dry vermouth or white wine |
| 1/2 cup clam juice |
| Toasted sesame seeds, toasted |
DIRECTIONS: Brush both sides of salmon with sesame oil. Season with salt & pepper to taste & sear salmon in a heavy skillet over high heat until just cooked through, about 3 minutes per side (do not over cook). Transfer to a platter. Reduce heat & add leak, carrot, pea's, ginger & garlic, sauté until tender. Spoon vegetables over the salmon then tent with foil. Add wine & clam juice to the skillet & boil until liquids are reduced to a glaze, about 10 minutes; whisk in butter. Spoon sauce over salmon & vegetables, sprinkle with sesame seeds & serve.
SERVES: 2
SERVING TIPS: Recipe is from our local gourmet grocery store, Jensen's Finest Foods.
SESAME SALMON