Serves: 5
Total Calories: 168
Dip:
Mix seeds and oil together in blender.
Add mayonnaise, onion salt, white vinegar, lemon juice, crushed red pepper, liquid smoke and the milk.
Blend until smooth. Refrigerate overnight to thicken and blend flavors.
Coating:
On waxed paper, place a line of white sesame seeds about 2 inches wide and 10 inches long.
Next to the white seeds, place a line of black sesame seeds about 2 inches wide and 10 inches long.
Lightly salt each fillet. Dip filet into chilled mixture and set aside.
One by one, press fillets onto the sesame seeds. Turn over carefully, covering entire fillet (and sides) with seeds. Be careful not to mix colors as you press salmon onto the seeds. Set fillets aside.
Heat Dutch oven over 15 briquettes. Pour enough oil to lightly coat the bottom, about 2 tablespoons.
Heat oil. Carefully place fillets in Dutch oven. Place lid on oven and ring lid with 20 briquettes.
Cook for about 20 minutes, depending on thickness of fillet.
While cooking, occasionally sprinkle fillets with lemon juice. Remove carefully to serving dish.
This Salmon in Black and White recipe is from the Camp Chef Cookbook Cookbook. Download this Cookbook today.
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