• 4 6-7 ounce salmon fillets
• 1/3 cup sesame seeds
• Salt and pepper to taste

For the salad:

• 1/2 head Napa cabbage, thinly sliced
• 3 green onions, thinly sliced
• 1 large carrot, peeled and grated
• 1/4 cup vegetable oil
• 1/4 cup rice wine vinegar
• 3 Tbs soy sauce
• 3 Tbs sesame oil
• 2 Tbs brown sugar

PROCEDURE:

Put the sliced cabbage, green onions and grated carrots into a large mixing bowl, with the the rest of the salad ingredients and toss everything together until it's well dressed. Put the sesame seeds on a plate and press 1 side of the salmon fillets (after seasoning with salt and pepper), firmly into the seeds. Add a little olive oil to a medium hot, non-stick pan and place the salmon fillets, gently into it, sesame side down.(You may have to do it in batches depending on the size of your pan). Stay with 'em, you want the sesame seeds to toast, not burn! When the sesame seeds are nicely browned, gently flip the fish over and finish cooking on the other side. When the salmon's cooked, put it on individual serving plates on top of the Napa cabbage salad and drizzle some of the dressing from the salad around