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Sesame-crusted Salmon. Fail.
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Botch
Posts: 15,463
Well, [i]Cook's Illustrated[/i] kinda let me down this time.
I tried a Sesame-crusted Salmon, it uses a paste made from lemon juice and zest, minced green onion (the white part), cayenne, ginger and tahini paste (which is basically ground sesame seeds). They were worried about the paste being too thin and would slide off the fish, but it turns out that tahini gets [i]thicker[/i] with the addition of lemon juice.
It was almost too thick to spread easily on the fish, and then toasted sesame seeds stuck on (that were [i]brined[/i] for 5 minutes first, then toasted; that was a mess). The magazine's recipe had it sauted in a frypan, flipped, then finished in the oven; of course it'd be better on the Egg so that's where it went.
It was waaayy too much sesame for me. Further, the white goop that leeches out of salmon when cooked came up through the sesame coating, and it didn't look very appetizing (they mentioned a cure for that on their cooking show, and I can't remember what they did :doh: ).
Ah well, won't know until I try. The other half of the fillet I bought will be alder-smoked this evening, that's a winner every time.
:-bd _____________
Remember when teachers used to say 'You won't have a calculator everywhere you go'? Well, we showed them.
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It looks good from here!What I find amazing on the forums are the recipes that people rave about but when I try them, it is just mediocre at best. Everyone has their own taste buds though and if they like it, well that's great. Or maybe I'm screwing up the recipe somehow.
Northern Colorado Egghead since 2012.
XL BGE and a KBQ.
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