Sesame Salmon

Yield

Yield: 24 servings

kikkoman products used:

Soy Sauce

ingredients

Salmon:
24 salmon fillets, 6 ounces each
1 cup clover honey
8 ounces sesame seeds

Sauce:
1 1/2 cups Kikkoman Soy Sauce
3 ounces brown sugar
3 ounces granulated sugar
3 ounces garlic, minced
3 ounces ginger, minced
1 ounce scallions, thinly sliced
2 tablespoons cornstarch
3 cups peanut oil

directions

To make Salmon: Brush cut sides of fillets with warm honey; dip cut sides into sesame seeds to coat. Place in hotel pan; cover and refrigerate.

To make Sauce: In saucepan, mix 3 cups water, soy sauce, sugars, garlic, ginger and scallions; bring to boil. Mix 2 tablespoons water with cornstarch. Gradually mix into soy mixture over low heat. Cook and stir until sauce coats back of spoon; keep warm.

For each serving, to order: Heat 2 tablespoons oil in small skillet until almost smoking. Cook 1 salmon fillet until golden brown and cooked throughout, turning once. Nap plate with 3 tablespoons Sauce. Plate salmon on sauce, skin side down.

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THE STORY OF SOY SAUCE

Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.

READ THE STORY OF SOY SAUCE