Focus on food: May 16, 2009

Sesame Tahini Salmon with Orange Salsa

Jadot Wine Dinner held by Riverview Caterers.

Ingredients for Marinade:
• ¼ cup sesame tahini paste
• ½ cup soy sauce
• ½ cup granulated light brown sugar
• 1 tablespoon garlic, finely chopped
• 1 tablespoon ginger, minced
• 1 tablespoon lemon juice
• ¼ cup Westport Rivers Chardonnay.

Ingredients for Salmon:
• 8 pieces of salmon filet with skin on
• 2 tablespoons fennel seed
• 2 tablespoons whole black pepper corns, coarsely crushed

Ingredients for Salsa:
• 4 oranges
• ½ cup coarsely chopped fresh cilantro
• 1 small fresh jalapeno chile, seeded and finely chopped
• ½ small red onion, thinly sliced
• ¼ cup olive oil
• ¼ cup red wine vinegar
• 1 t. salt
• ½ t. black pepper

Directions:
1. Make marinade: Combine all ingredients and marinade salmon in a shallow bowl, turning fish halfway through for 1 hour in refrigerator.

2. Make salsa: Cut peel and any white pith from oranges with a sharp knife, then cut sections free from membranes, letting them drop into a bowl. Stir in remaining salsa ingredients.

3. Prepare salmon: Preheat broiler. Season salmon with salt on all sides. Arrange on a rack of a broiler pan, skin side down, and broil about 4 inches from heat for 4 minutes. Sprinkle fennel seeds and peppercorns on top. Broil until fish is cooked through, about 2-3 minutes more. Serve with salsa.
Serves 8 people