Sesame-Crusted Salmon with Orange-Miso Sauce

• 1 cup mayonnaise
• 2 tablespoons frozen orange juice concentrate, thawed
• 1 tablespoon yellow miso (fermented soybean paste)*
• 1 tablespoon oriental sesame oil
• 1 teaspoon grated peeled fresh ginger
• 1/2 teaspoon grated orange peel
• 1 1/2 pounds skinless salmon fillet, cut into 3/4-inch cubes (about 48 pieces)
• 2 tablespoons vegetable oil
• 5 tablespoons sesame seeds (white and/or black)
• Cocktail toothpicks

1. Whisk first 6 ingredients in medium bowl to blend well.
2. Season orange-miso sauce to taste with salt and pepper.
3. (Can be made 1 day ahead.
4. Cover; refrigerate.
5. Bring to room temperature before serving.)
6. Line large baking sheet with foil.
7. Place salmon and vegetable oil in large bowl; toss to coat.
8. Sprinkle salmon with salt and pepper.
9. Place sesame seeds on small plate.
10. Coat 1 surface of each salmon piece with sesame seeds.
11. Arrange salmon, sesame-coated side up, in single layer on prepared baking sheet.
12. (Can be made 6 hours ahead.
13. Cover; chill.)
14. Preheat oven to 400F.
15. Bake salmon uncovered until just cooked through, about 5 minutes; transfer to platter.
16. Skewer each piece with toothpick.
17. Serve warm, passing orange-miso sauce.
18. *Available at Japanese markets and natural foods stores and in the Asian foods section of some supermarkets.

mayonnaise, orange juice concentrate, yellow miso, sesame oil, fresh ginger, salmon fillet, vegetable oil, sesame seeds, toothpicks

Taken from www.epicurious.com/recipes/food/views/sesame-crusted-salmon-with-orange-miso-sauce-105656 (may not work)