Ingredients

Pan-Roasted Salmon:
• 1 (8 ounce) salmon fillet, skinless
• 1/4 tsp kosher salt
• 1/9 tsp black pepper
• 1 oz olive oil
Ginger Crust for Salmon:
• 2 cups bread crumbs, dry (I used panko)
• 1/4 cup fresh ginger, chopped fine
• 2 tbsp fresh cilantro, chopped fine
• 1/4 cup soft butter
Soy Creme Sauce for Salmon:
• 1/2 cup soy sauce
• 1 tbsp fresh ginger, chopped fine
• 1/4 cup white wine (dry)
• 1 quart heavy creme
• 1 tbsp soft, unsalted butter

Steps

1. Season both sides of the salmon fillet with salt and pepper. Place skillet over high heat. After skillet is very hot, add the olive oil. Heat oil until almost smoking.
2. Place salmon fillet in skillet top side down. Sear the fillet until golden brown, about 1 minute. Turn fillet and sear the other side. Remove from heat.
3. Lightly press ginger bread crumb mixture on to the salmon fillet until the top is completely covered.
4. Place skillet in 350 degree oven until cooked to your desired doneness (about 5 minutes).
5. Line dinner plate with 2 ounces of soy creme sauce. Place salmon fillet in center of plate, crusted side up. Garnish with toasted sesame seeds sprinkled over the sauce and a sprig of fresh cilantro on the fillet. (I would also highly recommended serving with sautéd chopped bok choy in garlic, ginger, soy sauce, and white wine.)
Ginger Crust for Salmon:
6. Mix bread crumbs, ginger and cilantro well. Add soft butter and knead well until crust holds its shape when squeezed together.
7. Keep at cool room temperature. Do not refrigerate.
Soy Creme Sauce for Salmon:
8. Melt butter in saucepan. Add ginger and cook 10 seconds.
9. Add white wine and simmer until wine is nearly evaporated.
10. Add creme. Reduce creme until thick.
11. Add soy sauce and mix well.
12. Label container with date and store in refrigerator (Trust me, you will want to use this sauce for other dishes, and you might want to go overboard with it on your salmon...who knows...)