Re: sesame sauce for salmon?

[Guest guest]

At 07:27 AM 1/8/2008, you wrote:

I was wondering. Since sesame

are so healthy and I cannot eat the seed themselves. I wanted to make a

sauce for salmon. Does anyone have a recipe?

I use sesame oil on sea bream -- brush the filets with it, then sprinkle

with a mixture of powdered ginger, homemade garlic powder and dry

mustard. Then grill on medium heat in my Foreman grill.

Since dill goes well with salmon, why not try brushing the filets with

the sesame oil, and sprinkling lightly with dry dill, then grilling or

broiling the salmon?

For a sauce, I might take a tablespoon or two of well-dropped yogurt,

blend with a tablespoon of sesame oil, and add dry or freshly snipped

dill to the mixture (and let it stand in the refrigerator for the flavors

to marry for an hour or two before grilling your fish), then ladle that

on the fish after it's cooked.

Or you could go with sesame oil and lemon juice, maybe a three-to-one

ratio of oil to lemon.

Hmm, maybe I should buy some wild salmon the next time I'm out... though

I generally prefer local wild fish.

—

Marilyn

New Orleans, Louisiana, USA

Undiagnosed IBS since 1976, SCD since 2001

Darn Good SCD Cook

No Human Children

Shadow & Sunny Longhair Dachshund

[Guest guest]

hi marilyn,

can you think of a paste i can make out of sesame? to put that on the

salmon?

jodi

> >I was wondering. Since sesame are so healthy and

> >I cannot eat the seed themselves. I wanted to

> >make a sauce for salmon. Does anyone have a recipe?

>

> I use sesame oil on sea bream -- brush the filets

> with it, then sprinkle with a mixture of powdered

> ginger, homemade garlic powder and dry mustard.

> Then grill on medium heat in my Foreman grill.

>

> Since dill goes well with salmon, why not try

> brushing the filets with the sesame oil, and

> sprinkling lightly with dry dill, then grilling or broiling the salmon?

>

> For a sauce, I might take a tablespoon or two of

> well-dropped yogurt, blend with a tablespoon of

> sesame oil, and add dry or freshly snipped dill

> to the mixture (and let it stand in the

> refrigerator for the flavors to marry for an hour

> or two before grilling your fish), then ladle

> that on the fish after it's cooked.

>

> Or you could go with sesame oil and lemon juice,

> maybe a three-to-one ratio of oil to lemon.

>

> Hmm, maybe I should buy some wild salmon the next

> time I'm out... though I generally prefer local wild fish.

>

>

> — Marilyn

> New Orleans, Louisiana, USA

> Undiagnosed IBS since 1976, SCD since 2001

> Darn Good SCD Cook

> No Human Children

> Shadow & Sunny Longhair Dachshund

>