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
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.