Easy flavorful weeknight dinner that is rich in omega fats, protein and oh so delicious. Pair it with lots of green veggies and you have a satisfying healthy meal with minimum clean up.
The highlight of this dish is the sauce that is made with wasabi giving it a sushi like flavor. Use wasabi to your strength ranging from 1-4 teaspoons. Even though the picture shows wasabi powder I used prepared wasabi paste which has more pungency to it. These days its easy to find good quality wasabi paste in good grocery stores. Make sure the wasabi is as fresh as possible (well within expiration dates). The strength Vries greatly when it comes to the quality of wasabi.
Wasabi salmon Serves 4
- 1 ½ pounds fillet of sustainable wild salmon
- 1 clove medium sized garlic grated
- 1 inch piece ginger grated
- 1-2 tablespoons rice wine vinegar or lemon juice
- salt and pepper to taste
- 3 tablespoons creme fraiche
- 2 tablespoons good quality mayonnaise
- ¼ cup water as needed to thin out.
- 1 -3 teaspoon wasabi paste, start with 1 teaspoon and add more to taste)
- sprinkle of sesame seeds
- Heat oven to 350 degrees F.
- sprinkle salt and pepper to taste on the salmon and place it on a half sheet pan..
- In a small bowl, mix the creme fraiche, grated ginger, grated garlic, half the lemon juice or rice wine vinegar, with the wasabi paste (starting with 1 teaspoon wasabi paste and add more to your desired taste. If you like a silky smooth sauce blend it in a small food processor till smooth. Thin the sauce with a little water if needed.
- Now here you could smear a thin layer of the sauce on the salmon or bake it plain without the sauce and once baked serve it separately. I noticed the flavor of wasabi reduces as it cooks.
- bake in oven for 15 – 20 minutes until cooked through. Fillets should fully cook in 12-15 minutes. Thicker pieces might take a little longer.
- Sprinkle sesame seeds on top of the fillet and serve with sautéed veggies and extra sauce on the side.
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