Chef Vikas Khanna’s Ginger and Sesame Seeds-Coated Wild Salmon

Ingredients

4 salmon fillets (6-ounce), about 1-inch thick
1 teaspoon dark sesame oil
¼ cup mixed sesame seeds
2 tablespoons finely minced fresh ginger
2 tablespoons coarsely chopped cilantro
Cooking spray
2 lemons cut into very thin slices
Salt to taste
Preparation
Rinse the salmon fillets in cold water and pat dry with paper towels. Place them on a shallow glass or ceramic platter. Evenly drizzle oil over the fish and let it rest for 10 minutes.

Combine the sesame seeds, ginger, cilantro and salt in a shallow dish. Evenly dredge the fillets in sesame mixture. Spray the inside of the aluminium foil with cooking spray. Place several lemon slices on the foil and lay the fillets on top of them. Wrap each fillet, folding the edges and ends tightly. Place in a shallow pan and bake in a pre-heated oven at 425º F.

Bake for 12 to 15 minutes or until the fillets flake easily with a fork.

PHOTOS :  OM Books, Michael Swamy, Ganesh Shedge, honestcooking.com