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Recipes

Sesame-Crusted Salmon with Orange-Miso Sauce

By Mary Corpening Barber and Sara Corpening WhitefordPhotography by Mark Thomas
Image may contain Food Seasoning and Sesame

Recipe information

  • Yield

    Makes about 48 pieces

Ingredients

1

cup mayonnaise

2

tablespoons frozen orange juice concentrate, thawed

1

teaspoons yellow miso (fermented soybean paste)*

1

tablespoon oriental sesame oil

1

teaspoon grated peeled fresh ginger

1

/2 teaspoon grated orange peel

1

1/2 pounds skinless salmon fillet, cut into 3/4-inch cubes (about 48 pieces)

2

tablespoons vegetable oil

5

tablespoons sesame seeds (white and/or black)

Cocktail toothpicks

Need to make a substitution?

Preparation

  1. Step 1

    Whisk first 6 ingredients in medium bowl to blend well. Season orange-miso sauce to taste with salt and pepper. DO AHEAD Can be made 1 day ahead. Cover; refrigerate. Bring to room temperature before serving.

    Step 2

    Line large baking sheet with foil. Place salmon and vegetable oil in large bowl; toss to coat. Sprinkle salmon with salt and pepper. Place sesame seeds on small plate. Coat 1 surface of each salmon piece with sesame seeds. Arrange salmon, sesame-coated side up, in single layer on prepared baking sheet. DO AHEAD Can be made 6 hours ahead. Cover; chill.

    Step 3

    Preheat oven to 400°F. Bake salmon uncovered until just cooked through, about 5 minutes; transfer to platter. Skewer each piece with toothpick. Serve warm, passing orange-miso sauce.

Explore Bon AppétitSalmonFishSeafoodMisoStarterDairy-Free