Prep Time: 20 minutes

Cook Time: 20 minutes

Serving: 4 people

A Word From The Cook

“A nice ‘crunch’ to a flavorful salmon rendition”

Ingredients

• SALMON
• 4 pieces Salmon filets
• 1/2 cup Bread Crumbs (Gluten Free available for substitution)
• 1/4 cup Sesame Seeds (white or white and black mixed – don’t use toasted)
• 1/2 cup Flour (Gluten Free substitute is Brown Rice flour)
• 1 large Egg
• 1 Tbsp Water
• 1 Cup Vegetable Oil (enough to cover the bottom of the skillet to about 1/4 inch depth)
• ORANGE LEEK SAUCE
• 1 Cup Leeks (sliced and left in rounds) 1 large leek
• 2 Tbsp Olive Oil
• 1 0z Triple Sec
• 1 Cup Orange Juice
• 1 Cup 35% Creama

Instructions

Salmon

1. Pre heat oven to 400°.
2. Heat the oil in a skillet.
3. Combine bread crumbs and sesame seeds in a flat bowl (Pie plate)
4. Beat the egg and water together in another bowl.
5. Add the flour to a 3rd ‘pie plate’.
6. Dredge the salmon in the flour, then egg mixture and finally the sesame/bread crumb mix and add to the hot oil.
7. Cook for about 2 minutes per side in the oil.
8. Transfer to a parchment lined baking sheet and place in oven for 12-15 minutes.

Orange Leek Sauce

1. Heat oil in a skillet on medium/high;  add the leeks and sauté until soft (about 5 minutes)
2. Add the Triple Sec and ignite, let this burn down/out and stir to combine
3. Add the orange juice and reduce by 1/2
4. Add the cream and continue cooking until thickened (cream should be reduced by about 1/2).

Serve with the sauce over the salmon.