Asian Spiced Salmon With Wasabi Mayonnaise Food

SESAME SALMON WITH WASABI MAYO

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.

ASIAN SPICED SALMON WITH WASABI MAYONNAISE

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.

ASIAN SALMON WITH WASABI MAYONNAISE

Steps:

• To prepare marinade, combine soy sauce, lemon juice, oil, sugar and garlic in a heavy zip-lock plastic bag. Add salmon and squeeze bag to coat salmon with marinade; seal bag. Let stand for 30 minutes.
• Preheat natural gas barbecue on medium heat for 10 - 15 minutes.
• Remove salmon from marinade; discard marinade. Place salmon, skin side down, on a piece of heavy-duty foil. Trim foil so it is slightly larger than fillet.
• With lid down, cook salmon until fish flakes easily with a fork, about 10 - 12 minutes per inch of thickness. Serve with Wasabi Mayonnaise.

ASIAN SALMON CAKES WITH SESAME-WASABI CREAM

Steps:

• In a medium bowl, gently combine the salmon, bread crumbs, egg, cilantro, cumin, and 2 tablespoons of the mayonnaise until combined. Shape mixture into 4 patties, each about 1-inch thick.
• In a small bowl, add the sesame oil and wasabi paste to the remaining 1/4 cup mayonnaise and mix well. Set aside.
• Heat the olive oil in a large skillet over medium heat. Add the salmon cakes and cook until golden brown and cooked through, 3 to 5 minutes per side.
• Serve the cakes with sesame-wasabi cream spooned over the top (1 tablespoon per salmon cake).

ASIAN SALMON

Steps:

• Make several shallow slashes in the skinless side of the salmon fillets. Place fillets skin-side down in a glass baking dish. In a medium bowl, whisk together the olive oil, rice vinegar, soy sauce, brown sugar, garlic, pepper, onion and sesame oil. Pour the liquid over the salmon, cover, and refrigerate for 1 to 2 hours.
• Preheat the oven to 350 degrees F (175 degrees C).
• In a medium saucepan, combine the rice, water, and dill weed. Cover pan, bring to a boil, then reduce heat to low and cook 20 minutes, until rice is tender and water has been absorbed. Allow to stand for 5 minutes before removing lid and fluffing rice with a fork.
• Remove cover from salmon, and bake the fish and the marinade for about 30 minutes, or until fish can be flaked with a fork. Serve salmon over the rice, and pour sauce over.

ASIAN SALMON BURGERS WITH WASABI MAYO & ASIAN RELISH

Steps:

• Mix wasabi with lemon juice mix in mayonnaise and chill till ready to use.
• Place onion in a food processor with blade attachment and pulse to mince onion.
• With processor running add garlic chives and garlic and follow with the remaining ingredients in order as stated. When you get to the salmon start to pulse till all is coarsely chopped as a ground beef and all ingredients are mixed. Form 6 patties and lightly spray olive oil on them.
• Preheat grill to very hot.
• Place patties on grill and reduce heat to medium. Grill for 3 minutes and flip grill for 4 more minutes.
• Spread 1/6 of the mayo on the bottom of each roll, top with lettuce, tomato, burger, and spread relish on burger. Top with bun and enjoy.

ASIAN SALMON BURGERS WITH WASABI MAYO

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.

ASIAN GRILLED SALMON SANDWICH WITH A WASABI MAYO

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.

WASABI MAYO SALMON

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.