Crunchy Wasabi Salmon With Lime Food

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CRUNCHY WASABI SALMON WITH LIME



Crunchy Wasabi Salmon with Lime image

Categories     Food Processor     Vegetable     Roast     Dinner     Lime     Salmon     Bon Appétit     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 4 servings

Number Of Ingredients 8

3/4 cup wasabi peas (about 3 ounces)
4 (8-ounce) salmon fillets with skin (each about 1 inch to 1 1/4 inches thick)
1 tablespoon finely grated lime peel
2 tablespoons olive oil, divided
6 cups thinly sliced red cabbage (about 1/2 large head)
1 (8-ounce) package trimmed sugar snap peas
2 tablespoons fresh lime juice
Lime wedges

Steps:

  • Preheat oven to 400°F. Blend wasabi peas in processor until ground but with some coarsely crushed pieces. Lightly oil rimmed baking sheet. Arrange salmon fillets, skin side down, on prepared baking sheet. Sprinkle fish with salt. Press ground wasabi peas onto tops of salmon fillets to adhere, covering tops completely. Sprinkle grated lime peel over salmon; drizzle with 1 tablespoon oil. Roast salmon just until opaque in center, about 10 minutes.
  • Meanwhile, heat remaining 1 tablespoon oil in large nonstick skillet over medium-high heat. Add cabbage and sugar snap peas; sauté until vegetables are crisp-tender, about 5 minutes. Season to taste with salt and pepper.
  • Transfer 1 salmon fillet to each of 4 plates. Drizzle with lime juice. Mound cabbage-snap pea mixture alongside. Garnish with lime wedges and serve.

CRUNCHY WASABI SALMON WITH LIME



Crunchy Wasabi Salmon with Lime image

Wasabi peas are dried green peas that are covered in a spicy coating made from wasabi powder. They can be found at some supermarkets and natural foods stores, and at Asian markets. Serve this dish with a bowl of steamed jasmine rice. From Bon Appetit, March 2007.

Provided by Vicki Butts (lazyme)

Categories     Seafood

Time 30m

Number Of Ingredients 8

3/4 c wasabi peas (about 3 oz)
4 8-oz salmon fillets with skin (each about 1 inch thick)
1 Tbsp finely grated lime peel
2 Tbsp olive oil, divided
6 c thinly sliced red cabbage (about 1/2 large head)
8 oz trimmed sugar snap peas
2 Tbsp fresh lime juice
lime wedges

Steps:

  • 1. Preheat oven to 400°F. Blend wasabi peas in processor until ground but with some coarsely crushed pieces. Lightly oil rimmed baking sheet. Arrange salmon fillets, skin side down, on prepared baking sheet. Sprinkle fish with salt. Press ground wasabi peas onto tops of salmon fillets to adhere, covering tops completely. Sprinkle grated lime peel over salmon; drizzle with 1 tablespoon oil. Roast salmon just until opaque in center, about 10 minutes.
  • 2. Meanwhile, heat remaining 1 tablespoon oil in large nonstick skillet over medium-high heat. Add cabbage and sugar snap peas; sauté until vegetables are crisp-tender, about 5 minutes. Season to taste with salt and pepper.
  • 3. Transfer 1 salmon fillet to each of 4 plates. Drizzle with lime juice. Mound cabbage-snap pea mixture alongside. Garnish with lime wedges and serve.

SALMON CAKES WITH LIME SAUCE



Salmon Cakes With Lime Sauce image

This is a quick and healthy meal that can be made for lunch or dinner.I like to serve this with my roasted corn and black bean salad for a light and tasty meal.

Provided by mamadelogan

Categories     < 15 Mins

Time 15m

Yield 3 cakes each, 5 serving(s)

Number Of Ingredients 10

1 lime (juice of)
1/2 cup mayonnaise (may use fat free to reduce calories)
1/4 cup sour cream (may use fat free to reduce calories)
2 (6 ounce) cans boneless skinless pink salmon, packed in water, drained and flaked
1/4 cup red bell pepper (finely chopped)
1/4 thinly sliced green green onions with top
1 tablespoon cilantro (fresh and chopped)
3/4 cup breadcrumbs (unseasoned and divided)
1/3 cup mayonnaise (may use fat free to reduce calories)
1 egg (may use just white part to reduce calories)

Steps:

  • For the sauce:.
  • Combine in small bowl juice of lime, mayonnaise and sour cream; mix well. Cover; refrigerate until ready to serve.
  • For salmon cakes:.
  • Drain salmon using a small colander bowl and flake using a pastry blender or fork. Add salmon to a bowl and add remaining ingredients (use only 1/2 cup of bread crumbs); mix well to combine.
  • Sprinkle remaining 1/4 cup of bread crumbs onto bottom of a shallow dish or plate. Scoop salmon mixture into balls ( I use a 2tb scoop) and flatten into bread crumbs coating booth sides evenly. Use more bread crumbs if necessary to coat salmon cakes.
  • Heat 1-2 tb of olive oil in skillet over medium heat until hot. Cook salmon cakes until golden brown, carefully turning once.

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