Tuesday, December 23, 2008

Sesame Seared Salmon with Lingonberry Jam

1 tablespoon olive oil 1 medium yellow onion 1 tablespoon Stonewall Kitchen Spice Rub for Seafood 1/2 cup Lingonberry jam 1/4 cup rice wine vinegar 1 tablespoon balsamic vinegar Four 8-oz salmon fillets 2 tablespoons toasted sesame oil 2 tablespoons each black and white sesame seeds 2 tablespoons peanut or vegetable oil from Stonewall Kitchen Cookbook p. 81

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