Heat a saucepan over medium heat and add the vegetable oil. Add the ginger, garlic and shallot and sauté briefly to release the flavors. Add the vinegar to deglaze the pan. Add the soy sauce and sugar and stir to blend. Cook the sauce down until it is reduced by half.
For the salmon:
In a large bowl mix the breadcrumbs with the sesame seeds, paprika and crushed red pepper. Add the sesame oil and blend to coat the breadcrumbs. Set aside.
Heat a large sauté pan over medium high heat. Add the vegetable oil. Evenly coat the salmon fillets with the breadcrumbs mixture and add to the hot oil, skin side down. Cook until golden, about two to three minutes per side. Continue cooking in a preheated 425˚ oven until desired doneness, about 5 minutes. The salmon is best when cooked medium, with a bit of pink inside.
Serve with steamed baby bok choy and white jasmine or basmati rice. Drizzle with the soy-ginger glaze.
Recipe from The Black Dog Tavern Company Cookbook. This appeared in the 2012 issue of Cape Cod HOME Annual.