4 6 oz (175 g) pieces thick wild salmon fillet

Salt and pepper, to taste

3 tbsp (45 mL) sesame seeds, toasted

1 tbsp (15 mL)  organic butter

1/2 small red onion, thinly sliced

1-1/2 tbsp (22 mL) minced ginger root

2 tbsp (30 mL) rice vinegar

1 cup (250 mL) 35 % whipping cream



Sprinkle salmon with salt and pepper; press tops into seeds.

Place skin side down on buttered, foil-lined baking sheet.

Bake in 450 °F (230 °C) oven for 10 to 15 min or just until white juices appear.

Meanwhile, in a large skillet, melt butter over medium-high heat.

Saute onions and ginger until soft, about 5 min. Stir in vinegar until evaporated.

Stir in cream; bring to a boil. Boil for 2 min; season with salt and pepper.

Spoon sauce on serving plates and top with salmon.

What Are The Areas Of Your ife You WantTransformed Today?

What Are The Areas Of Your ife You Want
Transformed Today?

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