Sesame seeds make salmon sing in this quick, delicious dish that can be prepared all in the same skillet.

Did you know that sesame seeds are practically a staple food in Middle Eastern cuisine? Sesame seeds come in colors ranging from the familiar black and white to colors, such as red, brown and silver. Sesame seeds are great toasted, and they're especially great when used as the base of a crispy crust for sauteed salmon. In this recipe for Salmon in a Sesame-Seed Crust, the rosy pink color of a succulent salmon fillet dazzles with a display of a black-and-white sesame-seed coating.

This imaginative recipe is easier to make than it appears. A quick turn of the fish in the skillet prevents it from sticking while keeping it firm and juicy. At the same time, the flavor of the toasty crunch of the sesame seeds is enhanced.

Salmon in a Sesame-Seed Crust

Serves 4

1 16-ounce skinless fresh or frozen salmon fillet, thawed

1/2 cup all-purpose flour

1/4 teaspoon coarse salt

2 tablespoons white sesame seeds

2 tablespoons black sesame seeds

1/4 cup tahini paste

4 tablespoons freshly squeezed lemon juice

2 tablespoons finely chopped sweet red bell pepper

1 tablespoon water

1/3 cup milk

2 tablespoons olive oil

Lemon wedges, for serving (optional)

Lime wedges, for serving (optional)

Fresh lettuce leaves, for serving (optional)

Rinse the salmon fillet well under cool running water; pat dry with paper towels. Cut the fillet into four even pieces. Place one piece at a time between two pieces of clear plastic wrap. Using the flat side of a meat tenderizer, gently pound the fish, working from the center to the edges, until an even thickness is achieved, about 1/2 inch. Set aside.

In a mixing bowl, combine 1/4 cup flour, pinch of salt, and the white sesame seeds. In another mixing bowl, combine the remaining flour, salt, and the black sesame seeds. Set aside.

In the bowl of a blender, combine the tahini, lemon juice, bell pepper and water. Cover, and blend the mixture until smooth. If necessary, add additional water, one teaspoon at a time, until the mixture is a creamy consistency.

Place the milk in a shallow dish. Dip each of the four salmon pieces in milk. Firmly press one half of each side of the salmon in the white sesame seed mixture. Press the other half of each side of the salmon in the black sesame seed mixture.

In a large skillet, heat the oil over medium heat; cook the coated salmon in the skillet for about 4 to 6 minutes, or just until the fish flakes when tested with a fork. Turn the salmon once during cooking. To serve, spoon the tahini sauce on a plate; top with the salmon. Garnish with lemon and lime wedges and fresh lettuce leaves, if desired.

KITCHEN TIPS

*No matter which color of sesame seeds you choose, all are similar in taste and can be used in place of the black and white colors called for in this recipe.

*Look for black sesame seeds in specialty food markets. If none are available, double the amount of white sesame seeds in this recipe.

*Tahini is a sesame seed paste that is available in most grocery stores and specialty food markets. It is often used as a spread on pita or bread.

*If you have questions about fish, you can contact the U.S. Food and Drug Administration Seafood Hotline at 800-332-4010 weekdays from noon to 4 p.m. Eastern Daylight Time.