Instructions: Brush salmon fillets with sesame oil and season with salt and pepper.

Heat a small nonstick skillet over high heat. Add salmon in small batches and sear for 2 minutes per side, until just cooked through. Remove to a serving platter and repeat with remaining salmon. Heat half the butter in the same skillet over medium heat. Add leeks, carrots, ginger, and garlic.

Heat and stir for 4-6 minutes, until barely tender. Arrange vegetables with salmon on a serving platter and cover with foil to keep warm. Deglaze skillet with wine and clam juice. Simmer for 8-10 minutes, until reduced to a thickened glaze. Whisk in remaining butter. Spoon sauce over salmon and garnish with sesame seeds.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.