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
LEFTOVERS: WASABI SALMON SALAD SANDWICH WITH TARO CHIPS
Steps:
- Preheat a deep fryer to 275 degrees F. In a bowl, mix together the Wasabi Aioli, salmon and celery. Check for seasoning. Build the sandwiches on the bread and top with the tomato and lettuce. Slice on the bias. Fry chips until golden brown and crisp. Season lightly with salt.
- Plating: Serve sandwich with taro chips.
- In a food processor, add wasabi paste, garlic, ginger, vinegar and yolks. While processor is on, drizzle in oil, slowly at first until it emulsifies then more quickly. Check for seasoning. Store in refrigerator.
- In a salmon poacher or large sauce pot, mix the sake, celery, carrot, onion, sugar, bay leaves, peppercorns, soy sauce and water to cover. Add the seasoned salmon and slowly bring the liquid to a simmer. Simmer for 3 minutes then turn off the heat. Let stand for 5 to 10 minutes depending on doneness desired. I prefer medium rare (5 minutes). In a blender, add ponzu, shallots, 1/2 tablespoon togarashi, soy and sugar. Blend on high speed and drizzle in the oil. Season with salt and pepper. In a large bowl, mix together fennel, somen and scallions and toss with enough vinaigrette to coat the salad. There will be some left over for plating. Check for seasoning.
- Plating: On a large plate, place a mound of the salad and top with hot salmon. Drizzle on a little of the vinaigrette and garnish with remaining togarashi and fennel fronds.
WASABI-CRUSTED SALMON SALAD
If a special luncheon is planned to honour Mother on her day this Sunday, here is an unusual salad to serve. Wasabi powder is pressed into the salmon fillet before cooking it and served with salad greens and crumbled blue cheese. Wasabi powder can be found at traditional Asian Markets or at some select supermarkets.
Provided by Chef mariajane
Categories < 15 Mins
Time 15m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- IN a bowl, whisk together vinegar, oils, 1 teaspoons wasabi powder and garlic; set aside.
- Press 2 tablespoons wasabi powder, salt and pepper onto salmon fillet; set aside.
- Melt butter in a medium skillet; add salmon fillet and cook for 3-4 minutes per side or until center is cooked. Divide salad greens among 4 serving plates, cut salmon fillet into quarters and place on top of salad greens. Drizzle dressing liberally over each and top with crumbled blue cheese.
Nutrition Facts : Calories 230.8, Fat 15, SaturatedFat 4.6, Cholesterol 55.3, Sodium 194, Carbohydrate 5.2, Fiber 0.3, Sugar 0.2, Protein 18.6
SAKE POACHED SALMON WITH SOMEN AND FENNEL SALAD WASABI AND LEFTOVERS: SALMON SALAD SANDWICH WITH TARO CHIPS
Steps:
- In a salmon poacher or large saucepot, mix the sake, celery, carrot, onion, sugar, bay leaves, peppercorns, soy sauce, and water, to cover. Add the seasoned salmon and slowly bring the liquid to a simmer. Simmer for 3 minutes then turn off the heat. Let stand for 5 to 10 minutes depending on doneness desired. I prefer medium rare (5 minutes). In a blender, add ponzu, shallots, 1/2 tablespoon togarashi, soy, and sugar. Blend on high speed and drizzle in the oil. Season with salt and pepper. In a large bowl, mix together fennel, somen, and scallions and toss with enough vinaigrette to coat the salad. There will be some left over for plating. Check for seasoning.
- Plating: On a large plate, place a mound of the salad and top with hot salmon. Drizzle on a little of the vinaigrette and garnish with remaining togarashi and fennel fronds.
- In a bowl, mix together the wasabi aioli, salmon, and celery. Check for seasoning. Build the sandwich with the tomato and lettuce. Slice on the bias. Fry chips until golden brown and crisp. Season lightly with salt.
- In a food processor, add wasabi paste, garlic, ginger, vinegar, and yolks. While processor is on, drizzle in oil, slowly at first until it emulsifies then more quickly. Check for seasoning. Store in refrigerator. Plating: Serve sandwich with taro chips.
WASABI SALMON
Make and share this Wasabi Salmon recipe from Food.com.
Provided by Debi9400
Categories Japanese
Time 20m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Preheat broiler or grill.
- Combine soy sauce and 1/2 tsp wasabi paste; mix well. Spoon mixture over salmon with skin side down. Place salmon, skin side down, on grill over medium heat or rack of broiler pan.
- Grill or broil 4 to 5 inhces from heat source for about 8 minutes. Salmon should be flakey.
- Meanwhile, combine mayonnaise and remaining 1 tsp of wasabil paste & mix well. Taste and add more wasabi if desired. Transfer salmon to serving plates and top with mayonnaise mixture.
Nutrition Facts : Calories 431.6, Fat 15.9, SaturatedFat 2.5, Cholesterol 169.2, Sodium 820.2, Carbohydrate 4, Fiber 0.1, Sugar 1.1, Protein 64.5
CRISPY SKIN SALMON, RAINBOW SALAD AND WASABI DRESSING
This salad has everything - colour, texture, flavour and it tastes great! It's very popular, even with the kids. And the salad dressing has all the flavour of wasabi without the sting. The fish is simple and tasty and quick. I often serve this with a side of white rice. I entered this recipe in a national cooking contest for Australian Good Taste and was the finalist for my state. The magazine took the lovely photo...
Provided by lolalolalovecookie
Categories Salad Dressings
Time 25m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Place rock salt and lime rind in a mortar and pound with a pestle until finely crushed. Sprinkle salmon with salt mixture.
- Preheat a barbecue or chargrill pan on high. Brush salmon with oil. Cook for 2-3 minutes each side for medium or until cooked to your liking. Transfer to a plate and cover with foil to keep warm.
- To make wasabi dressing, combine the mayo, oil, wasabi and soy sauce in a bowl.
- Place the spinach, avocado, capsicum, onion, ginger, shallot and coriander in a bowl. Add noodles and toss to combine.
- Divide the salad among serving plates. Top with salmon, drizzle with wasabi dressing and season with pepper. Serve with lime wedges, if desired.
Nutrition Facts : Calories 685.3, Fat 44, SaturatedFat 6.5, Cholesterol 96.5, Sodium 736.5, Carbohydrate 36.1, Fiber 9.4, Sugar 4.8, Protein 40.4
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 SALMON SALAD
Categories Fish Leafy Green Broil Quick & Easy
Yield allow 1 fillet salmon per person, prepare accordin
Number Of Ingredients 12
Steps:
- Prep Salmon Fillet- wash and dry drizzle salmon with olive oil mix wasabi powder with a little water, and sour cream. Coat Salmon with with wasabi mixture- Broil or grill until cooked medium. Clean greens, cucumber, endives arrange in serving platter in decorative manner Sprinkle greens with a little rock salt,cracked pepper, and red dried peppers Lightly drizzle greens with olive oil and balsamic vinegar place sliced lemon swirls on border of platter Serve salmon on top
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