The crunchy crust and the sesame's nutty flavor complement the salmon.
- 4 tablespoons sesame seeds
- 2 salmon fillets, 5-6 oz. each, skinned
- dash salt
- dash freshly ground black pepper
- 1 tablespoon canola oil, or vegetable oil
- 1 tablespoon sesame oil
- 3 tablespoons oyster sauce
- 1 lime, cut into wedges
- Preheat the broiler. Dry-fry the sesame seeds in a non-stick skillet over moderate heat for 2-3 minutes until lightly toasted.
- Cut each salmon fillet in half, then season with salt and pepper. Brush generously with oyster sauce and coat with the toasted sesame seeds.
- Heat the oils in a non-stick skillet until hot. Place the salmon in the pan and cook over moderate to high heat until the edges have become firm, about 3 minutes. Cook the salmon on one side only - do not turn it over.
- Using a spatula and keeping the fish the same way up, transfer the salmon to the broiler pan. Finish cooking under the broiler for about 3 minutes.
- Arrange the salmon fillets on warm plates with lime wedges for squeezing. Serve with extra oyster sauce.