INSTRUCTIONS
1
Season the fillets on both sides with salt and pepper. Coat the flesh side of the salmon fillets with the sesame seeds, pressing lightly to adhere. Drizzle top with a little olive oil.
2
In a small pot, bring the pinot noir and honey up to a boil. Lower the heat to medium and let reduce by half. Set aside.
3
In a large sauté pan, heat 2 Tbsp olive oil over medium high heat. Place the sesame seed side down in the pan. Leave alone and let sear in pan at least 5-7 minutes so the sesame seeds get seared into flesh and are golden brown.
4
Flip fillet over carefully and cook for another 3-4 minutes.
5
Lower the heat and add the reduced pinot noir mixture. Let cook another 5 minutes or until the fish is cooked to your liking. Serve with the reduced pan sauce.
