This classic Mexican sesame seed sauce is tangy, herbal and spicy all at the same time
Preheat oven to 450F.
In a small skillet, toast sesame seeds over medium heat, stirring constantly, for about 3 minutes or until golden but not browned.
Pour Mexico City sauce in a blender and add the toasted sesame seeds along with the broth, cilantro, and hoja santa or fennel fronds. Blend until sauce is smooth, about a minute.
Pour sauce in a medium saucepan, bring to a boil and reduce heat to just simmer. Cover and let cook for 5 minutes. Season with salt to taste and keep warm.
Season salmon with salt and pepper. Coat a large non-stick baking sheet with olive oil. Place salmon on baking sheet. Bake until salmon is cooked through, about 12 minutes for medium-rare.
Place salmon in a plate and ladle 3 to 4 tablespoons of the Green Pipian sauce over the fish. Garnish with some toasted sesame seeds and a few cilantro leaves. Provecho!
Make a delicious fennel salad with the bulbs you didn't use in this recipe. Find recipes i this article from Food&Wine http://www.foodandwine.com/blogs/11-best-fennel-salad