Years ago Gourmet Magazine had a recipe for a sesame-crusted salmon appetizer with an orange-miso dipping sauce that was my go to party appetizer. This recipe was inspired by that dish but as a main course and making the sauce with tahini and pomegranate molasses instead of miso. It was a colorful and delicious change from the usual salmon. You can substitute honey for the pomegranate molasses. I added some saffron to the sauce for an additional layer of Middle-Eastern flavor but that is totally optional.
Sesame-Crusted Salmon with Orange-Tahini Sauce
- 1 salmon fillet, about 2 pounds
- 4 tablespoons of black or white sesame seeds
- 2 tablespoons of olive oil(use a citrus infused one if you have it)
- salt and pepper
- 1/2 cup tahini
- 1/3 cup orange juice
- 2 tablespoons of orange muscat champagne vinegar, or apple cider vinegar
- Pinch of sea salt
- 1 tablespoon of pomegranate molasses or honey
- 1/8 teaspoon of saffron threads (optional)
- 1/4 cup pomegranate arils
- Heat your BBQ grill to high. Place the salmon skin side down, on a presoaked cedar plank. Rub the salmon with the olive oil. Give it a few grinds of the pepper and sea salt mill. Sprinkle evenly with the sesame seeds. Place on the hot grill and cook about 15-20 minutes, depending on thickness of fillet, lid closed. The salmon is done when it easily flakes with a fork. No need to flip fish over while cooking. Discard plank after use.
- To make the sauce: whisk together the tahini, orange juice, vinegar, salt, molasses and saffron if using. Set aside. Can be made a day in advance and brought to room temperature.
- When the salmon is done, sprinkle with the pomegranate arils and serve with the sauce on the side.