Eat Drink Mississippi|April/May 2020
Celebrity Chef Melissa Cookston’s share her salmon series for a great catch any time you want to enjoy delicious fish. Her recipes for seared salmon, miso-glazed salmon on a cedar plank, smoked salmon, and Asian and whiskey grilled salmon are great ways to switch up traditional methods of grilling fish. Cookston said, “I am writing this series for a couple of reasons. First, I want you to get out there and grill! Secondly, I want to give you some easy recipes to show you that grilling great food doesn’t have to be hard.”
SEARED SESAME SALMON
by Melissa Cookston
- 1/2 cup all-purpose flour
- 1/2 cup cornstarch
- 1 tablespoon granulated garlic
- 1 tablespoon black sesame seeds
- 1 tablespoon kosher salt
- 1/2 tablespoon coarse ground black pepper
- 4 (6 to 8-ounce) salmon filets
- Sesame oil
In a small mixing bowl, add all breading ingredients and thoroughly mix. Remove salmon filets from packaging and lightly pat dry. Lightly sprinkle filets on all sides with breading, and lightly pat to get it to adhere to filet. You want them breaded, but not a thick coating.
Heat griddle up on grill. Pour sesame oil on grill and spread with spatula. Lay each filet on griddle and allow to cook for 2 minutes. Gently turn filet over, and allow to cook another 2 minutes or until breading is set. hold filet up on each side so all sides can get cooked. Temp salmon–if it is not at 145 degrees F yet, move it to a cooler part of the griddle until it gets to that temperature.
Remove and serve with your favorite sauce and side items.
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