Oriental style Salmón de Chile medallion steaks
(Makes 6 servings)

• 1 kg Salmón de Chile fillet
• 1/2 cup of soy sauce
• 1/3 cup of olive oil
• 1/3 cup of lemon juice
• A tsp tip of wasabi powder
• 1/2 cup of sesame seeds
• 2 cups of prepared wild rice to accompany the dish

1. In a bowl, mix soy sauce, olive oil, lemon juice, and wasabi.
2. Place the salmon fillet, skin side down, in a refractory dish and cover with the soy marinade.
3. Cover the dish with foil or plastic
4. Refrigerate for 30 minutes.
5. Remove from the refrigerator, take away the plastic or foil, and completely cover the fillet with sesame seeds.
6. Heat the oven at 200 ° C and cook the salmon for 25 minutes until it is juicy.
7. Remove and serve immediately accompanied by freshly prepared wild rice.

Hand-on time 15 minutes