For the sauce
1/2 cup dry white wine (120 ml)
1 small onion (70 g), finely chopped
1 cup heavy cream (240 ml)
1/2 cup spinach leaves, chopped
1/2 cup arugula leaves, chopped
1 tablespoon fresh dill, chopped
4 tablespoons cold butter
1 teaspoon salt
1/2 teaspoon black pepper
6 salmon fillets (1.2 kg)
1 teaspoon salt
1/2 teaspoon black pepper
3/4 cup toasted sesame seeds (115 g)
2 tablespoons olive oil
6 sprigs of fresh dill (for garnish)
For the sauce
1/2 cup dry white wine (120 ml)
1 small onion (70 g), finely chopped
1 cup heavy cream (240 ml)
1/2 cup spinach leaves, chopped
1/2 cup arugula leaves, chopped
1 tablespoon fresh dill, chopped
4 tablespoons cold butter
1 teaspoon salt
1/2 teaspoon black pepper
6 salmon fillets (1.2 kg)
1 teaspoon salt
1/2 teaspoon black pepper
3/4 cup toasted sesame seeds (115 g)
2 tablespoons olive oil
6 sprigs of fresh dill (for garnish)
Prepare the sauce: in a medium saucepan, bring the wine to a boil with the onion over high heat until it reduces slightly (about 6 minutes)
Add the heavy cream and let it simmer until it thickens slightly (about 10 minutes)
Transfer to a blender and add the spinach, arugula, and dill
Blend until smooth
Add the butter and blend until the sauce is smooth
Season with salt and black pepper, and keep warm
Season the fish with salt and black pepper
Place the sesame seeds on a plate and coat each fillet
In a large skillet, heat half of the olive oil over medium heat and fry three salmon fillets at a time until the sesame crust is golden brown (about 3 minutes per side)
Add the remaining olive oil and fry the remaining fillets
Distribute the sauce among six plates, place one fillet on each plate, and garnish with fresh dill
Serve immediately
659 calories per serving
