Fusion Roasted Salmon

• 2 pieces Salmon
• Coarse Salt And Ground Pepper
• 1/4 cups Fresh Lime Juice
• 2 Tablespoons Soy Sauce
• 2 Tablespoons Agave Nectar (Or Half The Amount Of Sugar)
• 2 Tablespoons Fresh Chopped Cilantro Leaves
• 1 teaspoon Roasted Sesame Oil
• 1 Tablespoon Dijon Mustard (I Used Blooming Onion Horseradish Sauce)
• 1 Tablespoon Crushed Toasted Sesame Seeds

1. Roast salt and peppered fish in preheated 450 degree oven for approximately 10-13 minutes, skin side down, no turning necessary.
2. When done, remove fillets, leaving skin on the baking sheet.
3. While fish is roasting, whisk all other ingredients together in a small bowl.
4. When fish is 2 minutes from being flaky and done, spoon sauce over salmon and drizzle down sides.
5. Finish cooking and plate fish without skin.
6. Spoon any leftover sauce over the fish.
7. Note: The thing about sesame seeds is this: they do NOT have any taste unless they are roasted/toasted.
8. Do this in a skillet until they start to pop and lightly brown.
9. Make sure you use DARK sesame seed oil; if it is light and clear, you will be missing all the taste associated with Asian cooking.
10. And I know that MSG has a bad rep, but I use it all the time and no one knows nor complains.
11. Then or later.
12. Unless you know someone is truly, clinically allergic, use itits most of the time in their heads.
13. Hate to say it, but its true.

salmon, salt, lime juice, soy sauce, amount of sugar, fresh chopped cilantro, sesame oil, dijon mustard, sesame seeds

Taken from tastykitchen.com/recipes/main-courses/fusion-roasted-salmon/ (may not work)