1/4 cup low-sodium soy sauce 2 tbsp dry sherry 1 1/2 tsp grated fresh ginger 1 clove garlic, minced 2 2/3 tbsp cornstarch 3 tbsp water 1 egg white 2 lbs center-cut salmon fillet, cut into 4 pieces 1/4 cup sesame seeds 1/4 cup cooking oil
In a small bowl, combine the soy sauce, sherry, chicken broth, sugar, ginger and garlic. In another small bowl, stir together the 2 teaspoons cornstarch and the water.
Whisk together the egg white and the 2 tablespoons cornstarch. Brush the skinless side of the salmon with the egg white mixture and then dip it into the sesame seeds to coat.
In a large nonstick frying pan, heat the oil over moderately high heat. Put the salmon in the pan, sesame seed side down, and cook until golden brown, about 5 minutes. Turn and cook until just done, about 3 minutes longer for a 1-inch-thick fillet. Remove.
Pour any oil from the pan. Add the soy sauce mixture. Simmer for 2 minutes, stirring. Whisk in the cornstarch-and-water mixture and cook, stirring, until thickened, about 1 minute longer. Serve the salmon with the sauce poured around it.
Become an insider
Subscribe to Dr. Oz’s free, daily newsletter and get his exclusive, personal tips for living your best life.