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
ADVT
Food
Chef Vikas Khanna’s Ginger and Sesame Seeds-Coated Wild Salmon
MORE Food ARTICLES
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
Chef Bal Arneson’s Warm Beet and Paneer Salad
My dear friend Paul had never tasted Indian food until he met me. He now loves paneer, and loves this salad. When I showed him how to make this Indian cheese from scratch,
‘Chef Abhishek Roy’s ‘P3 Salad – Papaya, Pomegranate and Peanut’ Recipe
Ingredients
One medium-size green papaya, thinly sliced
Roasted peanuts – one hand full
Chef Abhishek Roy’s Local Quail Roast with Lemon Leaves Marinade
Ingredients
4 whole quail
¼ cup yogurt
7 to 8 fresh lemon leaves
¼ tsp paprika powder
Taste of kerala – Olan a Coconut based Curry recipe
INGREDIENTS
3 cups black-eyed beans
1 cup cubed winter melon
Taste of kerala -Thoran
PREPARATION
1. Steam the chopped string beans until tender. (Or soak and boil black chick peas) Set it aside.