Salmon in cream and wasabi sauce
6 fresh salmon fillets (leave the skin on) about 175g each
6 tbsp sesame seeds
2 tsp toasted sesame oil
25g unsalted butter
4 salad onions, chopped
150ml dry white wine
200ml hot fish stock
1 (or 2 if you like a bit more ‘kick’) tbsp Wasabi paste
142ml pot double cream
20g fresh coriander, (cilantro in USA?) chopped
Preheat the grill (is this a US broiler?) to high. Season the salmon with freshly ground black pepper and press the sesame seeds onto the top and sides of the fillets.
Heat a large frying pan until hot and add the salmon skin-side down. Cook for 3-4 minutes on a medium-high heat until the skins are crisp. Transfer to a baking sheet skin-side down, sprinkle with the sesame oil and grill (broil) for a further 4-5 minutes, or until the fish is just cooked and opaque and the sesame seeds are golden.
Meanwhile, wipe out the pan with kitchen paper. Melt the butter in the clean pan, add the salad onions and cook for 2 minutes, then stir in the wine. Allow to simmer for 3 minutes to reduce a little. Stir in the stock, bring to the boil, then lower the heat and stir in the wasabi paste and cream. Simmer gently for 1-2 minutes until slightly thickened, then stir in the coriander.
Plate up the salmon. Spoon over the sauce and serve with stir fried or steamed veg and fragrant rice.