This salmon has few ingredients, but when they all come together—heaven! My husband developed this dish a few years back and I was so happy to be able to make it together tonight so that I was able to actually get it down on paper so that I can repeat it. I hope that you enjoy it as well. <br /> <br />A few notes: Make sure to gently flip (emphasis on gently) the salmon into the pan and then don’t touch or move it while it is first cooking—you want the sesame seeds to sear into the flesh of the fish, if you move it while it is in the first stage of cooking, they will slide off. So don’t get tempted! Another thing—this is best with a fillet from a salmon that is about 8 to 12 pounds, with a fillet about 1 1/2 to 2 inches in thickness, so that it can cook nicely in the pan only, and does not have to be finished off in the oven. If you do have a thicker cut, just throw it in a 375° F oven for a few minutes to finish off the cooking. Finally, this is great with the Pinot Noir, but if you don’t have or don’t like it, any dry red wine will do. But I have to say, the Pinot Noir was amazing! Hope you enjoy!

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