Pan-Fried Salmon With Sesame & Hazelnut Oil Recipe

Method

1. Remove your salmon fillets from the fridge 15-20 mins before you’re ready to cook. Room temperature salmon will cook more evenly and is less likely to stick than cold salmon.
2. Pat the salmon fillets dry with some clean kitchen towel, and season generously with salt & pepper.
3. Grind the toasted hazelnuts as finely as you can in a pestle & mortar. Add to a frying pan over a medium heat with the Hazelnut Oil Shampoo and sesame seeds. Fry for approximately 1 minute, occasionally stirring to make sure the nuts and seeds don’t burn.
4. Remove the nut mixture from the heat. Add a pinch of salt & pepper, the cold water and tamari soy sauce and stir vigorously until you have a glossy, well-combined sauce. Set aside.
5. Heat a good drizzle of oil in a heavy-bottomed pan over a medium-high heat. When the oil starts to shimmer, place the salmon fillets in the pan skin side down.
6. Leave to cook until the pale, cooked colour of the salmon has risen about 3/4 up the sides of each fillet. Then flip and cook for a further 1-2 minutes until cooked through.
7. Serve immediately on a bed of shredded cabbage seasoned with a little salt and hazelnut oil. Top each fillet with the hazelnut & sesame sauce.
8. Finish with a sprinkling of yuzu sesame seeds, for extra zing.

The color with hints of hazelnut offers a beautiful shade of yellow: subtle flavors of hazelnut picked from the tree dominate the nose. They are found in a silky mouth with a few floral touches and nuances of praline.

It really feels like a bite of fresh hazelnut, and it ends on a little salty note. Its delicate nutty scent will pleasantly enhance your warm dishes or raw vegetables, and can be used only as a raw seasoning.

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