Crust Salmon In Sesame Seeds For Crispy Perfection

A nutty crust on perfectly seared salmon is brilliantly paired with seasonal, Julie mangoes and tart shrimp ceviche. The aromatic and bright ceviche cuts through a silky mango purée and crisp salmon fillet. This show-stopping dish makes use of seasonal, local ingredients and can be made by anyone!

SESAME CRUSTED SALMON AND SHRIMP CEVICHE

Yields2 Servings
Total Time30 mins
INGREDIENTS
For mango purée
 1 lime, juiced
 1 ripe Julie mango, chopped
 ½ hot pepper, minced
 Salt, to taste
For shrimp ceviche
 1 teaspoon lime zest
 2 limes, juiced
 1 cup Seafood Enterprises shrimp, diced small
 1 hot pepper, minced
 5 chandon beni leaves, finely chopped
 1 mango, diced small
 ½ red onion, diced small
 Salt and black pepper, to taste
For sesame crusted salmon
 2 Seafood Enterprises salmon fillets, deskinned
 1 egg white
 ¼ cup sesame seeds
 1 tablespoon vegetable oil
 Salt and black pepper, to taste
DIRECTIONS
1

For mango purée, blend mango, hot pepper, lime juice and salt until smooth.

2

Pass the mixture through a fine strainer to remove fibres from mango. Set aside until ready to serve.

3

In a medium-sized mixing bowl, add all ceviche ingredients.

4

Chill for one hour to allow acid to ‘cook’ shrimp. Shrimp will change in colour slightly, and texture will become firmer.

5

Season salmon with salt and black pepper; set aside.

6

For crusting of salmon, beat egg white in a large bowl. Add sesame seeds to a shallow dish.

7

Dip flesh side of fillet in egg white, and then in sesame seeds.

8

In a lightly oiled skillet on medium-high heat, sear fillets, sesame side down until golden-brown. Flip each fillet, and lower heat to medium-low.

9

Cook until medium or desired doneness.

10

For plating, spoon sauce onto plate. Set fish on top the sauce and then add ceviche. Serve immediately.

Ingredients

For mango purée
 1 lime, juiced
 1 ripe Julie mango, chopped
 ½ hot pepper, minced
 Salt, to taste
For shrimp ceviche
 1 teaspoon lime zest
 2 limes, juiced
 1 cup Seafood Enterprises shrimp, diced small
 1 hot pepper, minced
 5 chandon beni leaves, finely chopped
 1 mango, diced small
 ½ red onion, diced small
 Salt and black pepper, to taste
For sesame crusted salmon
 2 Seafood Enterprises salmon fillets, deskinned
 1 egg white
 ¼ cup sesame seeds
 1 tablespoon vegetable oil
 Salt and black pepper, to taste

Directions

1

For mango purée, blend mango, hot pepper, lime juice and salt until smooth.

2

Pass the mixture through a fine strainer to remove fibres from mango. Set aside until ready to serve.

3

In a medium-sized mixing bowl, add all ceviche ingredients.

4

Chill for one hour to allow acid to ‘cook’ shrimp. Shrimp will change in colour slightly, and texture will become firmer.

5

Season salmon with salt and black pepper; set aside.

6

For crusting of salmon, beat egg white in a large bowl. Add sesame seeds to a shallow dish.

7

Dip flesh side of fillet in egg white, and then in sesame seeds.

8

In a lightly oiled skillet on medium-high heat, sear fillets, sesame side down until golden-brown. Flip each fillet, and lower heat to medium-low.

9

Cook until medium or desired doneness.

10

For plating, spoon sauce onto plate. Set fish on top the sauce and then add ceviche. Serve immediately.

Sesame Crusted Salmon & Shrimp Ceviche
Gerard Low Foon

Gerard is the chef and owner of 6Plates supper club. He uses local, seasonal ingredients and reimagines local dishes to highlight the rich diversity in Trinidad & Tobago's cuisine.

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