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Sheldon Beck: Submitted by: Sheldon Beck | Date Added: 10 Feb 2019
Listed in: Breakfast *NEW*

(2) - 4 to 5 ounce Salmon Filets (I actually prefer Steelhead Trout if available, but used Atlantic Salmon for this recipe)

Kosher or Sea Salt
1 T Sesame Oil
1 T Honey
Sesame Seeds
Parchment Paper
Note: no additional oil needed or added to pan

Cooking Instructions

1) Place Salmon Filets in a ziplock bag and lightly sprinkle salt on flesh side of Salmon. Place in refrigerator for 1 hour.
2) Take Salmon out of refrigerator open bag and add Sesame Oil and Honey to flesh side of Salmon. Close bag and massage ingredients into Salmon. Leave room temperature for 20 minutes.
3) Preheat ActiFry for 5 minutes. While preheating, lightly roast Sesame Seeds in ActiFry. Check to make sure not to burn. Take out of ActiFry and set aside for use later.
4) Add Salmon Filets to ActiFry on top of Parchment Paper. Turn on ActiFry and set timer to 10 minutes. (No additional oil needed). I don’t have the wire basket and tried using Parchment Paper to act as a rotating pan; it worked! I cut out Parchment Paper to fit inside pan and to have the arm rotate the Salmon placed on the Parchment Paper.
5) Check Salmon and sprinkle Sesame Seeds on flesh side. Close and continue to cook. Salmon is done when nicely browned flesh and internal temperature is 125 Deg F / 51 Deg C. Salmon should easily flake. My total time was 17 minutes.

I served with steamed then pan browned Brussel Sprouts with Bacon, and Mashed Potatoes.

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