Sesame-Crusted Salmon

Step 1: Preheat oven to 325 degrees F.

Step 2: In 2 quarts of water dissolve 5 tablespoons salt. Place one cup of the brine in a bowl and then stir in the sesame seeds and let stand at room temperature for 5 minutes. Place the salmon portions in the remaining brine and let stand at room temperature for 15 minutes.

Step 3: Drain the seeds and place in a skillet over medium heat and cook/toast until golden (under 5 minutes) and then transfer the seeds to a pie dish and wiped out the skillet with paper towels. Remove the fish from the brine and pat dry.

Step 4: On a cutting board mince the scallion white and lemon zest together and then transfer the scallion/zests to a bowl and stir in the tahini, ginger, cayenne lemon juice (2 teaspoons) and 1/8 teaspoon salt.

Step 5: Place half of the scallion paste over the bottoms (skinned side) of the fish portions and then press the coated sides of the dish in the seeds and place (seed side down) onto a plate. Place the remaining paste on the tops of the fish portions and coat with remaining seeds.

Step 6: In the skillet over medium heat heat the oil and then place the fish fillets in the skillet skinned sides up and reduce heat to medium-low. Cook for a minute or two or until seeds begin to brown. Remove from heat and using 2 spatulas flip fish over. Transfer skillet to oven and bake for 10-15 minutes or until salmon is cooked (center will be translucent with checked with tip of paring knife and registers 125 degrees F). Transfer to platter and sprinkle with scallion greens.