BAKED SALMON WITH WASABI SAUCE
Wasabi adds a flavorful kick to baked salmon that can be on the dinner table in just 30 minutes.
Provided by Angie McGowan
Categories Entree
Time 30m
Yield 4
Number Of Ingredients 12
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.
Nutrition Facts : ServingSize 1 Serving
SESAME SALMON WITH WASABI MAYO
I created this recipe to mimic the flavors of sushi. It's remarkably simple and turns out well every time. -Carolyn Ketchum, Wakefield, Massachusetts
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 6 servings.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 439 calories, Fat 36g fat (8g saturated fat), Cholesterol 90mg cholesterol, Sodium 302mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 1g fiber), Protein 26g protein.
WASABI MAYONNAISE SAUCE
A nice simple sauce that's great on salmon. (It only has 3 ingredients to!)
Provided by CHEFJR
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 5m
Yield 4
Number Of Ingredients 3
Steps:
- In a small bowl, mix wasabi powder and water to form a paste. Let sit for 1 minute, then add mayonnaise.
Nutrition Facts : Calories 44.7 calories, Carbohydrate 3 g, Cholesterol 2.9 mg, Fat 3.7 g, Fiber 0.2 g, Protein 0.1 g, SaturatedFat 0.5 g, Sodium 80.1 mg, Sugar 0.7 g
GRILLED SALMON WITH WASABI MAYONNAISE
Make entertaining look easy with these salmon appetizers made for the grill. They're bite-sized, portable and pack a delicious Asian-inspired kick.
Provided by Betty Crocker Kitchens
Categories Appetizer
Time 40m
Yield 16
Number Of Ingredients 8
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.
Nutrition Facts : Calories 90, Carbohydrate 3 g, Cholesterol 15 mg, Fat 1, Fiber 0 g, Protein 3 g, SaturatedFat 1 g, ServingSize 1 Appetizer, Sodium 180 mg, Sugar 0 g, TransFat 0 g
SALMON WITH SOY-HONEY AND WASABI SAUCES
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.
WASABI MAYO SALMON AND AVOCADO SANDWICH
This is one flavorful sandwich. I loved the deep fried salmon pieces. And the wasabi in the sauce has just enough flavor to let you know that it is there but not overpowering. I also enjoyed the sauteed avocado. I've had never had it that way before but it was perfect for a warm sandwich.
Provided by Hidemi Walsh
Categories Sandwiches
Number Of Ingredients 12
Steps:
- 1. Remove skin from salmon fillet and cut into small bite size. Put into a bowl and sprinkle salt and black pepper.
- 2. Make sauce. In a bowl, mix together mayonnaise, soy sauce and wasabi paste.
- 3. Put enough peanut oil to deep-fry salmons into a work or fry pan and turn on the heat.
- 4. In a bowl, stir together rice flour and cornstarch. Coat salmons and deep fry salmons until crisp and cooked through. Drain on paper towels.
- 5. Put the salmons into the sauce bowl and toss to coat. Fold in sliced almond. Set aside.
- 6. Slice avocado thinly. In a skillet, melt butter over medium heat and sauté avocadoes for 1-2 minutes. Season with salt and black pepper.
- 7. On the bottom of croissant, place avocados, then salmons. Put the top of croissant to close the sandwich
SALMON BURGERS WITH GINGER-WASABI MAYO AND SESAME-CRUSTED FRENCH FRIES
Yield 4 servings
Number Of Ingredients 17
Steps:
- Preheat the oven according to the package directions for the fries.
- Spread the French fries out on a cookie sheet and cook according to the package directions. Three minutes before the fries are finished cooking, remove them from the oven, sprinkle with the sesame seeds, toss with a spatula to coat, and return to the oven to finish cooking and to toast the sesame seeds.
- Cube the salmon into bite-size pieces and place in a food processor. Pulse the processor to coarse-grind the salmon; it should take on the consistency of ground beef or turkey. Transfer the salmon to a bowl and combine with the garlic, three fourths of the ginger, the tamari, scallions, red bell peppers, sesame oil, grill seasoning, and black pepper. Form 4 large patties, 1 1/2 inches thick. Drizzle the patties on both sides with the oil. Preheat a nonstick skillet over medium-high heat, add the salmon burgers, and cook for 5 to 6 minutes on each side for well done.
- While the salmon burgers are cooking, prepare the ginger-wasabi mayo. In a bowl, combine the mayonnaise, wasabi paste, lime juice, and the remaining ginger.
- Spread the ginger-wasabi mayonnaise on the buns. Top with a salmon burger and red leaf lettuce and set the bun tops in place. Serve with the sesame-crusted French fries.
ASIAN SALMON LOAF WITH WASABI MAYO
Make and share this Asian Salmon Loaf With Wasabi Mayo recipe from Food.com.
Provided by ratherbeswimmin
Categories Oven
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 16
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.
ASIAN GRILLED SALMON SANDWICH WITH A WASABI MAYO
I originally had a version of this sandwich at a small little restaurant in MN on a business trip. They were nice enough to give me the recipe for their marinade and the rest was simple to figure out - and you can't believe what they charged for it. It is very quick and easy to make, especially on the grill for a perfect summertime light and healthy meal. A bit of a kick from from the wasabi and the cool flavors from the cucumber and onions are perfect with the Asian marinated salmon. Make sure to use a good roll, either a ciabatta or baguette are perfect for this sandwich. Serve with a light citrus salad or an Asian coleslaw.
Provided by SarasotaCook
Categories Lunch/Snacks
Time 30m
Yield 4 large sandwiches, 4 serving(s)
Number Of Ingredients 16
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.
Nutrition Facts : Calories 485.1, Fat 31.5, SaturatedFat 4.8, Cholesterol 67.4, Sodium 2517.2, Carbohydrate 23.2, Fiber 1.3, Sugar 7.4, Protein 28.4
WASABI SALMON WITH BOK CHOY, GREEN CABBAGE, AND SHIITAKES
Save time by purchasing sliced stemmed shiitake mushrooms and wasabi paste in a tube. If the paste isn't available, mix 2 teaspoons wasabi powder with 1 tablespoon water.
Provided by Rozanne Gold
Categories Fish Leafy Green Mushroom Quick & Easy Low Cal Dinner Seafood Salmon Healthy Bok Choy Cabbage Bon Appétit Sugar Conscious Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 4 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 450°F. Heat a large rimmed baking sheet for 15 minutes.
- Meanwhile, mix mayonnaise and wasabi in a small bowl. Stir in half of ginger and half of garlic; set aside. Season fish all over with salt and pepper. Place bok choy, cabbage, and mushrooms in a large bowl. Drizzle with oil and add remaining ginger and garlic. Toss to coat; season with salt and pepper.
- Scatter vegetables across one side of baking sheet. Arrange salmon on other side. Roast, stirring vegetables occasionally, until salmon is cooked through, 12-15 minutes. Divide vegetables among plates; top with salmon. Serve wasabi mayonnaise alongside.
ASIAN SPICED SALMON WITH WASABI MAYONNAISE
Make and share this Asian Spiced Salmon With Wasabi Mayonnaise recipe from Food.com.
Provided by Schutte
Categories One Dish Meal
Time 35m
Yield 4 serving(s)
Number Of Ingredients 10
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.
SALMON STEAKS WITH WASABI MAYONNAISE
We were lucky to buy a beautiful piece of the freshest salmon I have ever eaten while on holidays. This is how we ate it!
Provided by JustJanS
Categories < 15 Mins
Time 15m
Yield 2 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 565.6, Fat 41, SaturatedFat 8.1, Cholesterol 115.7, Sodium 442.4, Carbohydrate 6, Fiber 0.1, Sugar 1.6, Protein 41.4
ASIAN SALMON BURGERS WITH WASABI MAYO
These Asian-inspired salmon burgers are made with green onions, panko bread crumbs and pickled-ginger juice and topped with wasabi-spiked mayo.
Provided by My Food and Family
Categories Home
Yield EMPTY
Number Of Ingredients 15
Steps:
- For Salmon Burgers:
- Cut the salmon into 2-inch chunks and put into the bowl of a food processor fitted with a metal blade. Pulse until the fish is broken down into a chunky puree. It should still have pebble-sized pieces (about ¼-inch) in it. Scrape into a bowl.
- Cut the root end from the green onions, slice in half lengthwise, turn them 90° and slice them very thinly. Put this into the bowl with the salmon, ½ cup of the panko bread crumbs, mayo, and pickled ginger liquid. Mix until uniform.
- Line a baking sheet with plastic wrap or parchment paper. Divide the salmon mixture into 8 mounds and form those mounds into patties that are ¾-inch thick. Cover with plastic wrap and refrigerate for 1 to 8 hours before cooking.
- Pour the remaining panko bread crumbs onto a plate. Gently lift and place each salmon patty on the bread crumbs, press down lightly to help the panko stick, flip the patties over and repeat.
- Heat a large, heavy-bottomed skillet over medium-high heat. When it is very hot, add about 1 tablespoon of oil to the pan and swirl it to coat.
- Ease the panko crusted patties into the pan. A 12-inch pan should hold 4 patties at a time and still give you room to maneuver the spatula when it comes time to flip them. Cook for 5 minutes, or until the first side is deep golden brown. Carefully flip the patties using a wide spatula. Be cautious because the oil will want to splatter. Fry the second side for an additional 3 to 5 minutes, or until golden brown and firm around the outer edges. Transfer to a paper towel-lined plate or platter. Add another tablespoon of oil to the pan and repeat until you have fried all of the salmon burgers.
- For Wasabi Mayo:
- Put the mayo in a small bowl and use a fork or small whisk to stir in the wasabi paste, starting with 1 tablespoon. Taste the mayo and adjust with more wasabi if you want a stronger flavor.
- To Serve the Salmon Burgers:
- If you're watching how much bread you eat, serve the Salmon Burgers on a tender lettuce leaf topped with a dollop of the Wasabi Mayo and any other optional toppings you'd like. If you want to eat it burger-style, put a patty on top of a toasted whole wheat bun, spread some wasabi mayo over the burger and top as desired.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
SALMON WITH WASABI SAUCE AND BABY BOK CHOY
Here, zesty wasabi sauce punches up seared salmon; you can also drizzle it over any simply cooked fish, shellfish, or poultry.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Salmon Recipes
Time 25m
Number Of Ingredients 11
Steps:
- In a blender, combine mayonnaise, cilantro, lime juice, wasabi, ginger, and 1 tablespoon water. Blend until smooth, adding up to 2 tablespoons more water to thin sauce, about 3 minutes. Season with salt and pepper, and set aside.
- In a large nonstick skillet, heat oil over medium-high. Season salmon with salt and pepper; place in skillet, flat side up. Cook until opaque throughout, 3 to 4 minutes per side. Transfer to a plate, and cover with aluminum foil to keep warm.
- Wipe out skillet with a paper towel. Add mirin and soy sauce, and bring to a boil over medium-high. Add bok choy; season with salt and pepper. Cover, and cook until tender when pierced with the tip of a paring knife, 3 to 5 minutes; discard liquid. Drizzle salmon with wasabi sauce, and serve with bok choy.
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FURIKAKE SALMON - ONOLICIOUS HAWAIʻI
From onolicioushawaii.com
4.6/5 (133)Estimated Reading Time 7 minsServings 2Total Time 15 mins
- Preheat oven to 400F. Pat the salmon dry with paper towel. Place the salmon skin side down on greased baking sheet (I use foil for easy clean up).
- Mix the mayonnaise and wasabi together in a small dish. Use a knife to apply the mayonnaise to the top of each salmon fillet. Make sure to cover the entire top of the salmon with a thin layer of the mayonnaise-wasabi mix.
- Bake in the oven for 8-10 minutes. Eat! We usually eat it with a bowl of rice, or make "sushi hand rolls" (cut the salmon into small pieces and make small rolls with nori, rice, and the salmon).
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