Grilled Salmon With Wasabi Mayonnaise Recipes

Steps:

• Mix soy and 1/2 tsp wasabi.
• Sprinkle over salmon, cover and refrigerate 1-2 hours.
• Combine mayonnaise, 1 tsp wasabi and chives.
• Heat grill to medium.
• Coat a fish basket with non-stick spray.
• Place fillets in basket, skin side down.
• Grill 6-8 minutes or until opaque in the center.
• Top salmon with mayonnaise mixture before serving.

Steps:

• Heat coals or gas grill for direct heat. Mix soy sauce, vinegar, oil and gingerroot in small shallow container. Place salmon in mixture, skin side up. Let stand 10 minutes.
• Cover and grill salmon, skin side down, 4 to 6 inches from medium heat 10 to 12 minutes, brushing once with marinade, until salmon flakes easily with fork.
• To serve, spread mayonnaise on crackers; top each with about 1 tablespoon flaked salmon, additional mayonnaise and green onion.

Steps:

• Drizzle butter and 2 tablespoons oil into a 13x9-in. baking dish; tilt to coat bottom. Place salmon in dish; brush with remaining oil and sprinkle with salt and pepper., Bake, uncovered, at 425° until fish just begins to flake easily with a fork, 18-22 minutes. Meanwhile, combine the mayonnaise, lemon juice and wasabi. Sprinkle salmon with onions and sesame seeds. Serve with sauce.

Steps:

• Heat oven to 400°F. Spray cookie sheet with cooking spray. Place salmon, skin side down, on cookie sheet. Sprinkle with 1 teaspoon of the salt and the pepper; drizzle with oil.
• Bake 15 to 20 minutes or until salmon flakes easily with fork.
• Meanwhile, in food processor, place mayonnaise, cilantro, garlic, gingerroot, wasabi powder, lime juice, sugar and remaining 1/4 teaspoon salt. Cover; process with on-and-off pulses until cilantro is finely chopped.
• Transfer salmon to individual serving plates; top with wasabi sauce. Sprinkle with onions.

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• In a small bowl, mix together the mayonnaise and wasabi powder. Place the salmon on a greased baking tray, skin side down. Spread the mayonnaise mixture evenly over the top. Press crushed potato chips into the mayonnaise.
• Bake for 20 minutes in the preheated oven, or until fish flakes with a fork.

Steps:

• Mayonnaise -- Whether you use the paste or use the powder, both work well. Using the powder, just mix the powder and water together to make a paste and then add to the mayonnaise. Put in the refrigerator until ready to use. This can easily be made well in advance.
• Salmon Marinade -- I like this to marinade 1-2 hours, but not much longer; even 30 minutes would give you a nice flavor. Mix the soy sauce, olive oil, ginger and garlic in a large baggie and add the salmon. Seal the bag and toss well to coat all the salmon. Just let it marinade.
• Cucumbers and Onions -- In a small bowl, add the cucumbers, onions and the rice wine vinegar. NOTE: Some like the onions and cucumbers a bit sweeter so just add a bit of sugar. Also, if you use white wine vinegar vs rice wine vinegar, it isn't as sweet, so you may want to add a bit more sugar to sweeten it. Just let them set at room temperature as the salmon marinates. These also can be done ahead of time. They would be fine made the day before.
• Grilling -- First, make sure to take the salmon out of refrigerator to take the chill off. As I mentioned, this is really best made on the outside grill, but even a inside grill pan would be fine. If you don't have either, just use a saute pan. Season your grill or pan with a little nonstick spray and bring to medium high to high heat. Make sure to also season your salmon with a little pepper and grill on each side 4-5 minutes. I prefer to put the flesh side down first and then flip it over, brush with some of the marinade and continue to cook another 4-5 minutes. You want the salmon to be fork tender. Remove from the grill and set to the side as you put your sandwiches together. Simply use a fork and pull the fillet off the skin.
• Rolls -- As the sandwich is grilling, I like to lightly toast the rolls. No need for butter or oil.
• Sandwich -- Spread a little of the wasabi mayo on each of the rolls (top and bottom), then add the arugula, salmon and finish with the cucumber onion salad.
• Serve -- Serve with some Asian slaw or a nice fresh citrus salad. This is a hearty sandwich and it is a great lunch sandwich or even a great light dinner. ENJOY!
• Note: If you have any of the cucumbers left over. They will stay a few days in your fridge just fine and they are great on roast beef, ham, chicken sandwiches or are wonderful over grilled fish. Or toss with some romaine and some other fresh ingredients for a nice kick to your salad.