Sesame Crusted B.C. Salmon

Preheat oven to 375 degrees F.

Season salmon very lightly with salt and cracked black pepper. Dip each salmon fillet, flesh side, in sesame seeds and grated ginger. Heat oil in large skillet on medium. When oil is hot, add the salmon and sear for approximately 3 minutes per side until golden. Transfer salmon sesame side up to a small roasting pan and bake for 8 to 10 minutes or until firm. Use this same skillet to prepare sauce (see below).

When salmon is cooked remove from oven and let rest 3 minutes. Slice diagonally into 4 pieces. Divide sushi rice among plates. Serve salmon on top of rice drizzled with sauce.

Reheat skillet used to sear salmon and add the vegetable oil. Sauté the onion for 3 minutes until soft. Stir in the carrots and green onions and cook for 1 to 2 minutes. Add soy sauce, clam juice, lime juice and barley malt and cook a further 2 to 3 minutes. Add miso and stir well. Simmer for 1 minute to blend flavours. Season to taste.

Prepare the sushi rice by rinsing it several times to decrease starch. Cover rinsed rice with water in a small pot. Bring water to a boil and boil for 1 minute. Reduce to lowest heat and simmer 10 minutes, covered securely. Do not open. Let stand 5 minutes off heat. Stir in rice vinegar and sugar with wooden spoon.