Directions:
Step 1:
Combine the spices
In a bowl, stir together the sesame seeds, poppy seeds, dried onion, dried garlic and salt.
Step 2:
Prepare the salmon
In a small bowl with a fork, stir the egg white and cornstarch together until smooth. Brush the skinless sides of the salmon fillets with the egg-white mixture. Spread the seeds on a plate. Press the skinless side of salmon fillets into the seeds to coat them.
Step 3:
Cook the salmon
Heat the oil in a large nonstick frying pan over medium heat. Cook the salmon, seed-side down, for 1-2 minutes, or until golden brown. The seeds brown quickly, so check after 1 minute. Turn and cook on the other side for 2-3 minutes, or until a thermometer inserted into the thickest part of the salmon registers at 120-125F. The exact time will vary according to the thickness of the fillets. Transfer the cooked salmon to a plate and cover loosely with foil while you prepare the bagels. The salmon will continue to cook as it rests.
Step 4:
Prepare the bagels and serve
On a cutting board, spread the toasted bagel halves. Top with the avocado (mash them with a fork or leave them in slices). Sprinkle with lemon juice, salt and pepper. Top each bagel half with 2 tomato slices. Place the cooked salmon pieces on top of each bagel. Top with the onion slices, capers and parsley and serve with the remaining lemon wedges.
Ingredients:
3 tablespoons sesame seeds
3 tablespoons poppy seeds
1 tablespoon dried minced onion
2 teaspoons dried minced garlic
1 teaspoon coarse or flaked salt
1 egg white
2 tablespoons cornstarch
4, 4-ounce wild Alaska salmon fillets, preferably cut from the thinner tail end
2 tablespoons olive oil
2 plain or onion bagels, halved and toasted
1 avocado, seeded, sliced, and scooped
2 small lemons, quartered
Salt and pepper, to taste
8 slices tomato (4 if tomatoes are large)
4 slices red onion
4 teaspoons capers
1 tablespoon chopped parsley, for garnish
