The classic flavor combination of toasted sesame oil, rice wine vinegar, and soy sauce is a wonderfully fragrant way to dress up not only seared fish, but also fried rice, salads and even roasted veggies. Here, salmon fillets are pan-seared until cooked through until the skin very crispy and the flaky fish is served with that flavor combo as well as crushed red pepper flakes and sliced scallions. Perfect with salmon, this simple recipe would also be fabulous on a grilled skirt steak, sauteed shrimp or even seared scallops.
(To view this recipe, click on the following link: http://www.cookinglight.com/recipes/crispy-salmon-fillets-sesame-soy-drizzle)
‘Crispy Salmon Fillets with Sesame-Soy Drizzle’
Tagged: Asian-inspired, Cooking Light, Cooking Light magazine, crispy salmon, crushed red pepper flakes, rice vinegar, salmon, seared fish, seared salmon, sesame oil, sesame-soy, sesame-soy drizzle, soy sauce, toasted sesame oil