Think about how delicious Sesame Crusted Salmon is, and then raise your expectations! Instead of searing it, the salmon is lightly cured and then rolled in a nutty sesame coating, keeping that melt-in-your-mouth bite and adding that amazing crunch.
0 Mix your salt and sugar. Place your salmon on a wire rack with a baking sheet underneath and sprinkle the salt/sugar mixture all over both sides of your salmon. Place the salmon on the cooling rack and put in the fridge for 15-30 minutes to cure.
8 In a small bowl, mix ½ tsp honey and ½ tsp tamari.
7 On a plate, mix both the black and toasted sesame seeds.
6 When the salmon is done curing, rinse and dry well. Brush the honey/tamari mixture on both sides of the salmon and coat well in the sesame seeds. Set aside to let rest while you make your sauces.
4 When you're done making the sauces, slice the salmon into about ½-inch pieces.
5 On your serving plate, with a mesh strainer, strain the Spicy Orange Sauce and arrange the sliced salmon neatly on top of that. Place a dollop of Sesame Nori Mayo on each salmon slice and alternate between the Serrano and Fresno slices, placing them on the mayo dollops. Sprinkle with chives and that is it!
2 Sesame Nori Mayo: In a mortar and pestle add the sesame seeds, nori, msg and sugar. Pestle it until a course paste. Mix in a bowl with mayo, sesame oil and miso.
3 Spicy Orange Sauce: In a bowl, mix together the orange zest and juice, salsa macha, rice vinegar, soy sauce, and agave syrup (you will be straining this later).
