Recipe: Sesame Crusted Atlantic Salmon (Chart House)

Only Chart House salmon recipe I could find on the Internet.

SESAME CRUSTED ATLANTIC SALMON
Source: Chart House, Washington, DC
From: Cuisine DC
Servings: 4

FOR THE SALMON VEGETABLES:
2 carrots, large, matchstick/julienne
1 1/2 cups snow peas, thinly sliced
2 green zucchini, large, matchstick/julienne
2 yellow squash, large, matchstick/julienne
1 head bok choy, large, coleslaw cut
ingredients for szechwan vegetable oil:
2 cups peanut oil
2 1/2 tbsp sesame oil
2 1/2 tbsp chili oil
FOR THE SALMON SAUCE:
2 tsp garlic, chopped
1 tsp shallots, chopped
1 tsp fresh ginger, chopped
2 tsp brown sugar
1 tsp black pepper
1 tbsp cilantro, chopped
1/4 cup sesame oil
1/2 cup soy light (kikkoman)
1/2 cup water
1/4 cup sake
3 tbsp peanut butter
1/4 cup rice vine vinegar
3 tbsp coconut milk
FOR THE SESAME SALMON:
4 (8 oz each) salmon filets, steak cut
2 cups salmon sauce
1 1/2 cups white sesame seeds, toasted
6 tbsp black sesame seeds
4 cups salmon vegetables
2 tbsp vegetable oil

Combine all salmon vegetable ingredients and mix well.

Combine all salmon sauce ingredients and mix well.

Set aside 12 ounces of salmon sauce to be used with vegetables later.

Marinate filets in remaining salmon sauce mixture for approximately 5 minutes.

In a separate bowl, blend black and white sesame seeds. Take marinated filets and coat all sides with the sesame seed mixture. Place filets on well coated sheet pan (use PAM cooking spray or other pan coasting spray).

Place in preheated 350 degree oven for 10-12 minutes.

Combine all ingredients for the Szechwan vegetable oil.

While salmon is baking, saute vegetables in Szechwan vegetable oil until slightly tender.

Plate vegetables. Place salmon on top of vegetables with a drizzle of heated salmon sauce and serve.