Sesame-Crusted Salmon

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            FOOD FUNNY
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Thanks to Wendall Clough for this one:

I live in Grafton, New Hampshire a very rural town and like to buy
local items when they are affordable which includes local eggs of the
home-grown variety. I remember years ago while I was cooking
breakfast and my then10-year-old son was helping me. I was in the
process of preparing fried eggs in a large pan, when one of the eggs
that I broke open and dropped into the pan made us gag. It was a
partially formed fertile egg and was really nasty. My 10-year-old
started singing the jingle, "Brown eggs are local eggs and local eggs
are gross!"

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            TODAY'S RECIPE
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This recipe is about as simple as they come, and your minimal effort
will be rewarded with a memorable dish you'll want to repeat in the
future.

Sesame-Crusted Salmon

4-6 salmon fillets, about 6 oz (170 g) each, skinned
Salt and freshly ground pepper to taste
1 Tbs (15 ml) sesame or vegetable oil
About 1/4 cup (60 ml) sesame seeds

Season the salmon with salt and pepper. Rub both sides with a little
sesame oil and coat the fillets with sesame seeds. Heat the remaining
oil in a large skillet, preferably non-stick, over moderate heat until
the oil shimmers. Place the salmon fillets in the skillet and cook
without moving them until the bottoms are browned and the bottom half
of the fillets are opaque, about 5 minutes. Turn the fillets and
cook, without moving them, until the flesh is opaque and firm to the
touch, 3 to 5 minutes. Serve immediately. Serves 4 to 6.
Received on Thu Jun 10 10:47:08 2004