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.