Sesame Encrusted Salmon over Tahini-Parmesan Caesar Salad with Apple

Directions

1. Wash and dry the romaine, then juice half the lemon and zest the other half into a large salad bowl. Slice the remaining lemon into wedges for serving.
2. Whisk tahini, Dijon, water, oil, salt, and pepper in the bowl with lemon juice and zest until the dressing is smooth and glossy.
3. Peel and mince the garlic and finely mince the anchovy fillet; add both to the dressing bowl.
4. Grate half the Parmesan and stir it into the dressing; reserve the remaining Parmesan for garnish.
5. Pat the salmon dry and season with salt and pepper; whisk the egg and cornstarch in a medium bowl until smooth.
6. Place a nonstick skillet over medium heat and coat the surface with oil once hot. Dip the skinless side of the salmon in the egg mixture, then lay it back skin-side down on the plate and press sesame seeds onto the exposed surface.
7. When the skillet is hot, lay the salmon sesame-seed side down and cook until the crust is firm and golden, about 3 minutes. Flip and cook 5–7 minutes more until the salmon is cooked through and the skin is crispy. Remove from heat.
8. Chop or tear the romaine into bite-sized pieces and add to the bowl with the dressing. Crumble in the apple slices and toss to combine.