Salmon Steaks With Wasabi Mayonnaise Recipes

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:

• In a small bowl, mix wasabi powder and water to form a paste. Let sit for 1 minute, then add mayonnaise.

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:

• Preheat oven to 200c degrees.
• Cut salmon into 2 steaks.
• Rub salmon steak with oil, and season with salt and pepper.
• Place skin side down on a baking sheet and cook in pre-heated oven about 10 minutes or until done to your liking-I like mine quite rare.
• Meanwhile, mix the remaining ingredients together for a sauce and serve alongside the cooked salmon steak.

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:

• Preheat oven to 350°.
• Cut the salmon fillet into 4-5 large pieces and place in a food processor.
• Pulse about 6 times, add the smoked salmon, and pulse another 4-5 times, stopping while the fish still has some texture.
• Transfer the salmon to a bowl and add the scallions, soy sauce, sesame oil, ginger, garlic, bread crumbs, and eggs.
• Mix with a spoon or your hands until well combined.
• Shape the salmon mixture into a loaf about 8 inches long, 3 inches wide, and 1-2 inches high and place it in an oiled 9 x 12 inch pan, preferably Pyrex.
• Pour the black and white sesame seeds into a cup and mix them.
• Sprinkle the seeds evenly over the top of the salmon loaf, pressing lightly to make the seeds adhere.
• Bake for20-30 minutes, or until the loaf feels springy to the touch and an instant-read thermometer measures 145° in the thickest part.
• Mayo-in a small bowl, whisk the wasabi into the mayonnaise, 1/2 teaspoon at a time, tasting after each addition.
• If it's not spicy enough, add another 1/2 teaspoon.
• Add the water, 1/2 teaspoon at a time, stirring , until the mayo has the consistency of a sauce.
• Just before serving, fold in the chopped chives, stirring until they are evenly distributed.
• To serve, slice the salmon loaf and spoon a good dollop of the mayo beside each slice.

Steps:

• In a small bowl, combine all well. Cover and chill until ready to use.

Steps:

• Marinate salmon:,
• Stir together mirin, soy sauce, vinegar, and ginger in a shallow dish. Add fish, skin sides up, and marinate, covered, at room temperature 10 minutes.
• Preheat broiler.
• Make sauces:
• Boil soy sauce, honey, and lime juice in a small saucepan, stirring frequently, until thickened, about 4 minutes.
• Stir together wasabi powder and water in a small bowl.
• Broil fish, skin sides down, on oiled rack of a broiler pan 5 to 7 inches from heat until fish is just cooked through, about 6 minutes.
• Serve salmon drizzled with sauces.

Steps:

• Combine the first 6 ingredients in a dish large enough to hold the salmon. Add the salmon and turn to coat. Cover and marinate for 1 hour.
• Turn the salmon over and marinate for one hour more.
• Combine the mayonnaise and wasabi powder in a small bowl; cover and store in the fridge until needed.
• When the salmon has fully marinated, warm at room temperature for 10 minutes.
• Prepare the barbecue and lightly oil the grills.
• Grill the salmon for 3 to 4 minute per side, or until just cooked through.
• Top the steaks with a small spoonful of the mayonnaise and garnish with the lime slices and chopped green onion.

Steps:

• Mix all the ingredients for wasabi mayonnaise and place in refrigerator. The longer the better.
• Mix or whisk all the marinade ingredients and pour in a large sealable bag over the salmon (I like to use the 1 gallon freezer bags).
• Rotate the bag a few times (make sure the bag is closed) to make sure marinade gets all over all of the pieces of salmon.
• Marinate in the refrigerator for at least 30 minutes (salmon can handle a little longer if you wish, but I wouldn't go over 2 hours).
• Grill on high heat for 4 to 5 minutes on each side, or until done. Internal temperature should be 140 degrees.
• Serve with wasabi mayonnaise.