Sesame Crusted Salmon

Sesame Crusted Salmon
1 stick unsalted butter
4 tablespoons ginger, finely minced
6 salmon steaks, 4 ounces each
1/2 cup black sesame seeds, toasted
1/2 cup white sesame seeds, toasted
Salt and freshly ground black pepper to taste
Preheat oven to 475 degrees.
In a small saucepan melt butter with ginger. Brush mixture on salmon. Roll salmon in the sesame seeds. Place the salmon on an oiled sheet pan and refrigerate for about 15 minutes.
Place salmon in oven; roast until sesame seeds are toasted golden brown and the salmon is rare inside, about 3 minutes.
To assemble the surf and turf plate: Divide plate in half. On one side, place Celery Root Puree and on the other half, the Stir-Fried Vegetables. Place the Sesame Crusted Salmon on top of the Celery Root Puree. Place three slices of the New York Steak on top of the Stir-Fried Vegetables. Sauce the steak lightly with the peppercorn and wasabi sauce; pour the rest around the vegetables and Celery Root Puree. Garnish with a sprig of cilantro or mint.
Serves six.
Chef Wolfgang Puck, 2002 Governor's Ball