Seared Salmon with Sesame Crust and Cream Sauce

Step 1

Pat the 2 salmon fillets dry and season both sides with salt and pepper. Press the top of each fillet into the 3 tbsp sesame seeds to coat evenly.

Step 2

Heat 1 tbsp olive oil in a skillet over medium-high. Place the salmon sesame-side down and cook until the seeds are golden and crisp, about 3 minutes.

Step 3

Flip the salmon and cook for another 3-4 minutes until the fish is opaque and flakes easily. Remove to a plate.

Step 4

Reduce heat to low and add the 0.5 cup heavy cream to the skillet. Stir, scraping up any browned bits, until the sauce thickens slightly, about 2 minutes. Season with salt and pepper.

Step 5

Toss the 1 sliced cucumber and 0.25 small red onion (thinly sliced) with the juice of 0.5 lemon and a pinch of salt. Serve the salmon with the cream sauce and cucumber salad on the side.