Don’t tell me that you are not dying to taste this crispy salmon fillet! And you are right “It’s got to be perfect!”. The secret rests in the simplicity of the recipe and the fine ingredients!
You just need to “bath” your salmon fillet into a ball full of white sesame. The sesame will stick to the fillet due to its humidity.
Now, you should fry the fillet in a medium heated fry pan with 3-4 Tbsp of fine butter. You may cover the pan with its cover pan to keep the humidity from evaporating and the fillet from becoming dry. You turn the fillet from all sides so as to be cooked uniformly.
Until the fillet is ready, you should prepare the sauce:
In a ball, mix 2 Tbsp of Dijon mustard, 1 Tbsp of mayonnaise, the juice of a medium size orange and chopped leaves of dill. Put the sauce in a bowl aside the salmon.
You should boil the rice as it is indicated on the package. Instead of plain water, it would be better to boil the rice in home-made vegetable or fish stock. I would prefer wild rice.