Instructions: Heat the oven to 375 degrees.

Combine the shallot, soy sauce, sesame oil, Dijon, Sherry and brown sugar in a small bowl. Evenly coat all sides of the filets with the mixture.

Combine the white and black sesame seeds in a bowl and dredge the salmon through the seeds to completely coat.

Heat the olive oil in a large, heavy oven-proof skillet. When the oil is hot, place the salmon skin-side up in the pan. Cook the filets until the sesame seeds are golden brown, 2 to 3 minutes.

Turn the salmon over, then place the skillet in the oven. Bake the salmon until it feels firm to the touch, another 5 to 7 minutes, depending on the thickness of the filets and your preference for doneness.

This recipe yields 4 servings.

NOTES : Mary Ellen Rae is a Times Test Kitchen Intern

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