Crispy salmon with sesame like in Japan, Cyril Lignac's recipe

Running out of recipe ideas for the week? Try the crispy sesame salmon, a Japanese-inspired and easy-to-make dish, that Cyril Lignac offered on RTL.

  Crispy salmon with sesame like in Japan, Cyril Lignac's recipe

Salmon lovers will melt for this recipe Cyril Lignac ! He shared on RTL his tips for making an appetizing crispy sesame salmon . The chef suggests snacking the fish in a sesame crust and puffed rice way guide , to fill up on crunch and indulgence. This Japanese cooking method involves searing the piece of fish (or meat) quickly over high heat: the result is cooked on the outside and pink inside. To pimp up the taste of this dish, Lignac suggests serving it with a tasty fried rice and season it with a tasty vinaigrette . Check out her recipe!

The ingredients for crispy sesame salmon by Cyril Lignac

To make this recipe crispy sesame salmon For 4 people , make sure you have the following ingredients:

  • 4 120 g saumon pavés
  • mixed seeds (100 g sesame and 100 g puffed rice coarsely mixed)
  • 150 g basmati rice
  • 1 piece of ginger 4 cm
  • 4 tablespoons toasted sesame oil
  • 4 tablespoons of soy
  • 1 citron vert
  • coriander leaves
  • sel end
  • Ground pepper
  • 2 egg whites
  • 50g potato starch (or cornstarch)
  • 1 mango
  • 3 spring onions
  • 4 tablespoons rice vinegar
  • 2 tablespoons mustard
  • Sunflower oil

The preparation of crispy sesame salmon by Cyril Lignac

Here are the steps to follow to prepare this tasty crispy sesame salmon recipe at home, it will be ready in 45 minutes  :

  1. To start, combine the mustard, rice vinegar, soy sauce, sesame oil, grated ginger and finely chopped spring onions in a bowl. Book cool. Peel and cut the mango into small dice, set aside in the refrigerator.
  2. Put the egg whites seasoned with salt and pepper on a plate. In a second plate, put the starch and, in a third, pour the mixture of puffed rice and sesame. Place the salmon slices in the cornstarch, then in the egg and then in the seed mixture, to coat them well. Place them on a plate.
  3. Heat 15 cl of sunflower oil in a frying pan. Sear the salmon slices of each coast , browning them on all sides without cooking them completely. Place them on a plate covered with absorbent paper, to eliminate excess oil. Slice them into 0.5 cm slices.
  4. Fry the rice in a sauté pan or hot wok, with a drizzle of olive oil. Then put it on the plates, add the slices of salmon, garnish with the vinaigrette. Finish with grated lime and a few coriander leaves.

To prepare this dish, you will need very fresh and good quality salmon , since you will taste it almost raw. Ask your fishmonger for advice! THE chef reminds you that you can also use thon, using the same cooking method. Whichever fish you choose, the toasted sesame will give it a delicious taste, slightly reminiscent of that of Hazelnut . Here we go, cooking!

The complete chronicle of Cyril Lignac on RTL is to be found here.Source