Cold Salmon with Black Sesame Crust and Herb Mayonnaise


by Chef Jacques E. Haeringer A homemade mayonnaise prepared with extra virgin olive oil and fresh herbs is delicious and nutritious

Yield: Makes 2 servings



  • 10 ounces skinless salmon fillet
  • 2 ounces black sesame seeds
  • 1/2 cup mayonnaise
  • 2 teaspoons finely chopped watercress
  • 1 tablespoon finely chopped parsley
  • 1 small hard-boiled egg chopped
  • 1/2 teaspoon Dijon-style mustard
  • 1/2 teaspoon lemon juice
  • 1/2 teaspoon finely minced onion
  • 1/2 teaspoon finely chopped chives
  • 1 teaspoon finely chopped fresh tarragon
  • 1/2 teaspoon finely chopped capers
  • Olive oil
  • Sea salt
  • Freshly ground pepper
  • Pinch of cayenne pepper


  1. Place the mayonnaise in a small mixing bowl.
  2. Put the parsley and watercress in a piece of clean cheesecloth, twist the ends together to close, and squeeze the juice from the herbs into the mayonnaise.
  3. Add the remaining ingredients, including the watercress and parsley. Blend thoroughly. Taste and adjust the seasonings. Chill until ready to serve.
  4. Preheat the grill.
  5. Cut the salmon into 2 equal fillets. Season with salt and pepper and press the sesame seeds into 1 side of each fillet to form a crust.
  6. Coat the bottom of a plate with olive oil and place the prepared fillets on the plate, crust side up. Transfer the salmon fillets to the preheated grill. Grill for about 3 to 4 minutes until just cooked through. Allow the fillets to cool before serving.
  7. Place the salmon on 2 plates and garnish with the mayonnaise. Serve with a mixed salad, if desired.


This segment appears in show #2920. Recipe courtesy of Jacques E. Haeringer © 2004 Jacques E. Haeringer
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