Sesame Crusted Cod with Ginger Lime Vinaigrette

Ginger Lime Vinaigrette

1 lime, juice of

1 teaspoon grated ginger

3 tablespoons extra virgin olive oil

salt & freshly ground black pepper

Sesame Crusted Cod

3 tablespoons white sesame seeds

3 tablespoons black sesame seeds

1 pound Cod

1 teaspoon wasabi paste

salt & freshly ground black pepper

2 tablespoons sesame oil

Ginger Lime Vinaigrette: In a small bowl, whisk together lime juice, ginger, olive oil, and salt & pepper.

Sesame-Crusted Salmon: Combine white and black sesame seeds and spread evenly on a plate. Set aside.

Brush each piece of salmon with thin layer of wasabi paste and season with salt and pepper. Roll in the sesame seeds and coat evenly.

Heat the oil in a large non-stick skillet over medium-high heat. Gently place the pieces of salmon into the pan. Cook salmon for 1 minute. Turn and repeat cooking each of the 3 remaining sides for about 1 minute each (that includes the narrow sides, too). Lower the heat if the sesame seeds are browning too quickly.

Place the salmon on individual plates then drizzle with Ginger Lime Vinaigrette. Serve immediately.