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Sesame-Crusted Salmon with Black Pepper and Lime Sauce
For this simple salmon dish, we coat fillets with sesame seeds, which form a crisp, nutty-tasting crust as the fish cooks. A tangy, savory, pleasantly pungent Cambodian black pepper and lime sauce called tuk meric is served on the side to complement the richness of the salmon. The sauce traditionally is paired with the beef stir-fry known as loc lac, but we find it brightens up a host of other foods, including seafood. Be sure to grind the peppercorns coarsely, not finely, for the sauce using a spice mill or a mortar and pestle.
4
Servings
25 minutes
Ingredients
-
2
teaspoons coarsely ground black pepper (see headnote)
-
¼
cup lime juice, plus lime wedges to serve
Directions
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01In a 12-inch nonstick skillet over medium, toast the pepper, stirring often, until fragrant and lightly smoking, about 2 minutes. Transfer to a small bowl; reserve the skillet. Into the toasted pepper, stir the lime juice, the sugar, 1 tablespoon fish sauce, the chili (if using) and 2 tablespoons water; set aside for serving.
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December 14, 2022
Delicious and Easy!
Just what I needed tonight! I had some Costco wild salmon filets thawed and sometimes they are very easy to overcook. This recipe was the perfect preparation and I had everything on hand. Whew!
December 5, 2022
So goood
I cut the pepper in half, it was a sufficient amount. What a great way to cook salmon and the sauce was amazing.
January 16, 2023
Very good
Did no have a cover for skillet so just kept on medium heat after flipping salmon
February 20, 2023
Easy, delicious and satisfying
This was a perfect meal for one! I halved the recipe and made the sauce, then cooked the salmon in a shallow wide nonstick skillet. The slight carmelizing of the sesame seeds was delicious and the sauce was a perfect add! Paired with a bagged salad for convenience. I love knowing I can make an easy fish dish in less than 20 minutes with my pantry staples - thanks!
August 16, 2023
really great flavors and technique!
The only thing I would modify is to thicken the sauce a bit, although I'll have to think about which components to thicken to avoid making an already wonderfully intense sauce flavor too intense...
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