Sesame Crusted Wild Salmon

Ingredients

6 salmon fillets, 5-6 ounces each
4 tablespoons sesame seeds
1 tablespoon sesame oil
1 red onion, sliced
1/2 teaspoon salt
1/3 teaspoon pepper
3 tablespoons ginger, minced
1 tablespoon butter
3 tablespoons rice vinegar
1 cup coconut milk or 1 cup 35% cream

Directions

Pre- heat oven to 450 degrees.
Toast the sesame seeds in the oven for 5 minutes or when browned.
rub the top of the salmon with the sesame oil and sprinkle to taste with salt and pepper.
Dredge the tops of the salmon onto the toasted seeds lightly butter a baking dish and place salmon on top then place in oven for 10-15 minutes depending on the thickness of the salmon.
Once the salmon is baking melt the butter on med high heat and glaze the onion and ginger in the butter for about 5 minutes.
Salt and pepper the mixture and then place the rice vinegar in until vinegar evaporates.
then stir in the coconut milk or cream and boil for 2 minutes turn heat down low and wait for the salmon.
Place portions of the mixture on a plate and top with salmon with your rice and veggies on the side.