Are you looking for a wonderful bite size appetizer? Well look no further, I have a really tasty fish dish for you today. Baked sesame crusted salmon on a poppy and sesame cracker with wasabi mayo and eel sauce. Doesn’t that sound great?
I happened upon this recipe when I attended an event at My Cooking Party. My Cooking Party is a cooking school that hosts hands on cooking parties. You know, stuff that you have to cook yourself.
On arrival my group and I were greeted with appetizers, beer and wine, while three chefs worked on more appetizers in the background.
I was grateful that there was food available before I had a lift up a knife, I was ravenous when I arrived. We were served, vegetable spring rolls, tomato soup with tiny circular grilled cheese, and today’s recipe, baked sesame crusted salmon on a rice cracker with wasabi mayo and eel sauce.
You can see chef, with the ponytail (I wish I could remember her name) preparing them in the video above. She was kind enough to share the recipe with me, and I am very grateful.
I really enjoyed this dish, the flavors and textures go so well together, and I love bite size food. You can just shove it in your mouth and keep it moving.
Baked sesame crusted salmon is a cinch to make. If you’re a mother, this would be a great dish to make with your kids. Just make the sauces beforehand, cut the salmon up, and have your delightful offspring douse the fish in sesame seeds. Later they can help you pile the ingredients on top of one another. If you can get them to serve the appetizers to your friends and family too, well then that would just be the cutest thing.
The flavors in baked sesame crusted salmon are absolutely magical and I enjoyed every bite. I just couldn’t get enough of it at the event, and once you try this recipe you will feel the same.
1 1/4 lb fresh salmon fillet (at least 1 inch thick)
1/4 cup sesame seeds
1/4 cup black sesame seeds
Poppy & sesame crackers or rice crackers
1 tbsp scallion (green part only, sliced thin)
Equipment & Utensils
Large platter or tray
Prepare the eel sauce and wasabi mayo in advance. The eel sauce will need time to cool and both the eel sauce and the wasabi mayo should be refrigerated for 1-2 hours.
Pour soy sauce, mirin and sugar into a small saucepan and place on medium heat.
Stir ingredients until the sugar dissolves.
Once the sauce begins to boil, lower heat to low and allow to simmer, stirring gently.
Reduce sauce to 1/2 and then allow to cool.
Once cool, transfer to a container and refrigerate.
Sieve wasabi powder into a small bowl.
Place mayonnaise into another small bowl.
Add wasabi in small amounts and whisk until thoroughly combined.
Cover bowl and refrigerate.
Sesame Crusted Salmon
Spray baking tray with your preferred cooking oil
Combine black and white sesame seeds then pour onto a flat plate.
Cut salmon into 1" cubes, then coat each piece of salmon with sesame seeds and place onto the baking tray.
Once every piece of salmon has been coated with the sesame seeds place baking tray in a preheated oven at 400 and cook for 10 mins.
Remove from the oven and allow to cool, you want to serve your appetizers just warm or at room temperature.
Lay out crackers on your platter and once the pieces of salmon are just warm to touch, add a small dollop of wasabi mayo to each cracker.
Place a piece of salmon on top, drizzle with the eel sauce and finally, once all of the appetizers are complete, sprinkle all over with scallion.
Eel sauce and wasabi mayo, can be made well in advance and stored in the fridge for up to 1 week.
I transferred both sauces into squeeze bottles, which is a real help when assembling the appetizers. But if you don't have squeeze bottles, use teaspoons. You can spoon small amounts of wasabi mayo, and allow the eel sauce to drizzle off the teaspoon.