Sesame Salmon With Pinot Noir Glaze
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.
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.
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 to 7 minutes so the sesame seeds get seared into flesh and are golden brown. Flip fillet over carefully and cook for another 3-4 minutes. 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.