Linnen’s Sesame Salmon with Wasabi Sauce

One hefty salmon steak
2 Tbsp. sesame seeds
Oil for sautéing
Soy sauce
1 tsp. wasabi powder
1 tsp. water
1 Tbsp. heavy cream
Salt to taste
Slivered red bell pepper (for garnish)
Slivered green onion (scallion, for garnish)

Make wasabi sauce: mix wasabi powder and water to make a paste, let stand for 10 minutes. Mix in heavy cream and season to taste with salt. Watch it in tasting, this stuff is *hot*, but if you have any residual sinus congestion, it will be taken care of.

Coat the fish with sesame seeds and sauté in oil on both sides, in a skillet, until it flakes (i.e., is just done).

Season to taste with soy sauce. Transfer to a serving plate and top with the wasabi sauce, sprinkle with a garnish of finely slivered red bell pepper and green onion, and serve. (The green onion is prettiest if also slivered rather than chopped, but it's more of a hassle to prepare it that way.)

I've made this with other types of fish, good but salmon is the best. I have also breaded it with a mixture of sesame seeds and a spoonful of Atkins baking mix. Good, a little higher in carbs. You can count the carbs in the sesame seeds if you want, but they are mostly undigested I suspect, just like flax seeds.