Cold Salmon with Black Sesame Crust and Herb Mayonnaise Recipe

Kathie Lee & Hoda: Jacques Haeringer Interview

Kathie Lee Gifford and Hoda Kotb are joined in Today’s Kitchen by Jacques Haeringer, chef at L’Auberge Chez Francois, as he showed the ladies his Cold Salmon with Black Sesame Crust and Herb Mayonnaise Recipe. Also try his Orange and Watercress Salad and Blueberry Tart Recipes.

Jacques Haeringer: Cold Salmon with Black Sesame Crust and Herb Mayonnaise Recipe

Ingredients For Salmon

• 1 recipe Aromatic Broth
• 2 ounces black sesame seeds
• 10 ounces skinless salmon fillet
• Butter
• Sea salt
• Freshly ground pepper

Ingredients For Herb Mayonnaise

• 1/2 teaspoon finely minced onion
• 1/2 teaspoon finely chopped chives
• 1 teaspoon finely chopped fresh tarragon
• 1/2 teaspoon finely chopped capers
• Sea salt
• Pinch of freshly ground pepper
• Pinch of cayenne pepper
• 1/2 cup mayonnaise
• 2 teaspoons finely chopped watercress
• 1 tablespoon finely chopped parsley
• 1 small hard-boiled egg, chopped
• 1/2 teaspoon Dijon-style mustard
• 1/2 teaspoon lemon juice

Directions

1. Preheat oven to 425 degrees F
2. Cut the salmon into two equal fillets
3. Season the salmon with salt and pepper
4. Put sesame seeds into one side of each fillet to form a crust
5. In a buttered baking pan, place fillets and add approximately one cup of the Aromatic Broth
6. The broth should just cover the bottom of the pan to a depth of ¼ so as not to rinse away the sesame seeds
7. Bring to a boil on top of the stove and place in a pre-heated 425-degree oven for approximately 7 minutes or until the fish is just cooked through
8. Remove from the oven and allow to cool right in the cooking pan
9. Cover and refrigerate
10. For the herb mayonnaise, place the mayonnaise in a small mixing bowl
11. Add the remaining ingredients
12. Blend thoroughly
13. Taste and adjust the seasonings
14. Chill until ready to serve.
15. For serving, place the cooled salmon on two chilled plates and garnish with the mayonnaise.