1/4 cup soy sauce
2 tablespoons mirin (used Sherry)
1/2 cup low-sodium chicken broth
1/2 teaspoon sugar
1 1/2 teaspoons grated fresh ginger
1 clove garlic, minced
2 tablespoons plus 2 teaspoons cornstarch
3 tablespoons water
1 egg white
4 salmon fillets, about 8 ounces each
1/4 cup sesame seeds
1/4 cup cooking oil
In a small bowl, whisk together the soy sauce, mirin (or sherry), broth, sugar, ginger and garlic. In another small bowl, dissolve the 2 teaspoons of cornstarch in the water.
Whisk together the egg white and remaining 2 tablespoons of cornstarch, and brush the skinless side of the salmon with the mixture. Dip in sesame seeds and gently press to coat. Heat the oil in a large nonstick skillet over medium-high heat. When the oil is hot, place the salmon in, sesame seed side down, and cook for about 5 minutes or until golden brown. Turn and continue cooking an additional 3 minutes (for a 1-inch thick fillet) and remove from skillet.
Pour off any oil remaining in the skillet and reduce the heat to medium. Add the soy sauce mixture and simmer for 2 minutes, stirring constantly. Whisk in the cornstarch-water mixture and continue cooking until sauce has thickened, about 1 additional minute. Serve the sauce alongside or underneath the salmon.
*We had this last night, it was a hit! Love the sesame crust. At first I was kind of skeptical about the sauce I didn’t like the taste by itself but with the salmon it is sooo good. I didn’t have mirin so I substitute it with sherry. I found this recipe online from Cook like a Champion Blog…I did feel like a champion because it turned out great with Fried Rice Qunioa and a side of Haricot Vert with Shallots . enJOY!!!
Source: Cook Like a Champion