Roasted Salmon With Wasabi Cream Food

BAKED SALMON WITH WASABI SAUCE

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.

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.

PAN-SEARED SALMON SERVED WITH WASABI MASHED POTATOES

Steps:

• Preheat the oven to 350 degrees F.
• Season the salmon with salt and pepper. In a large saute pan, over high heat, add the olive oil. Pan-sear the salmon fillets until golden on both sides, about 2 minutes on each side. Transfer to a preheated oven and continue to cook until medium done.
• Serve over a bed of Wasabi Mashed Potato, with half of the Miso and Plum Sauce drizzled over and with Cilantro and Mint Vinaigrette. Garnish with julienned green onions and sprigs of cilantro.
• In a blender or food processor, process the spinach and watercress to a fine puree. Pass through a tamis or stainer. Reserve.
• Cook the potatoes in salted, boiling water until done. Pass through a ricer. Whisk in hot heavy cream and butter, 1 small piece at a time. Just before serving, stir in wasabi paste and puree of spinach and watercress. Stir until well incorporated. Season, to taste, with salt and pepper.
• In a medium saucepan, heat the peanut oil. Over medium heat, add the garlic, shallots, ginger and green onions and saute until glossy and lightly browned, about 5 minutes. Stir in star anise and black peppercorns. Continue to saute until aromatic, about 1 to 2 minutes.
• Deglaze with the plum, port and red wines. Reduce until only about 1 cup of liquid remains. Add the lamb demi-glace and chicken stock. Bring to a boil and lower to a simmer. Continue to simmer until slightly thickened. Stir in the raspberry puree, red miso paste and neriume. Continue to reduce until glossy.
• Stir in the butter. Season, to taste, with salt and pepper. If too tart, add a pinch of sugar. Strain through a chinois and keep warm until needed.
• In a small bowl combine the mustard powder and the water and stir to make a paste and set aside. In a blender, combine the cilantro, mint, egg yolk, peanuts, cashews, lemon juice, pickled ginger, vinegar and reconstituted mustard. Process to a puree. While the motor is running, slowly add the peanut oil until emulsified. Season to taste with salt, pepper, and sugar. Refrigerate until needed. Use half of the vinaigrette for the lamb and reserve half for the salmon.
• about 1 1/2 cups vinaigrette

WASABI SALMON

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.

SALMON WITH WASABI SAUCE AND BABY BOK CHOY

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.

GRILLED WASABI SALMON

Steps:

• Mix soy and 1/2 tsp wasabi.
• Sprinkle over salmon, cover and refrigerate 1-2 hours.
• Combine mayonnaise, 1 tsp wasabi and chives.
• Heat grill to medium.
• Coat a fish basket with non-stick spray.
• Place fillets in basket, skin side down.
• Grill 6-8 minutes or until opaque in the center.
• Top salmon with mayonnaise mixture before serving.

ROASTED SALMON WITH WASABI CREAM

Steps:

• Preheat oven to 300 degrees. Sprinkle a roasting pan (large enough to fit the salmon) with olive oil. Lay the salmon in the pan skin-side down. Rub a thin slick of oil over the salmon and season with salt. Roast until just cooked through, 20 to 30 minutes.
• Meanwhile, dissolve wasabi powder in 8 teaspoons water. Whisk into sour cream and season to taste with salt. Add more wasabi, if desired. Serve with the salmon.

FRESH CUCUMBER SLICES WITH SMOKED SALMON AND WASABI CREAM

Steps:

• Partially peel cucumber horizontally (so that some dark green still shows), then slice into 20 @ 1/4-inch thick rounds. Lay on paper towels.
• Arrange slices of smoked salmon on top of the cucumber slices, cutting salmon to fit.
• Drizzle salmon with lemon juice and lightly sprinkle with pepper.
• In a small bowl whip together the cream cheese, fresh dill, fresh chives, pepper, and wasabi powder.
• Top salmon with wasabi cream, and garnish with fresh dill.

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).

OVEN BAKED SALMON WITH LEMON CREAM SAUCE

Steps:

• Line baking sheet with foil or parchment. Arrange salmon skin-side-down, season with salt and pepper and drizzle the tops with oil. Bake uncovered at 425 for 10-15 min (depending on thickness of salmon) or until salmon is cooked through. My thick wild caught salmon took 14 min.
• In a small sauce pan, combine 1/4 cup finely diced onion, 1/4 cup lemon juice, 1/4 cup wine and simmer over medium heat until reduced to a thick mixture (7-8 min).
• Whisk in 1/2 cup cream and as soon as it comes to a simmer, reduce to low heat and slowly whisk in the 8 Tbsp butter, one tablespoon at a time (whisking constantly). Add 1/4 tsp salt or to taste and remove from heat. Cover with a lid to keep warm until ready to serve.
• Plate salmon and drizzle generously with the lemon sauce, garnish with freshly chopped parsley then serve.

ROASTED SALMON WITH WASABI CREAM

Steps:

• Preheat oven to 300 degrees. Sprinkle a large roasting pan with olive oil. Lay the salmon in the pan with the skin-side down. Rub a thin slick of oil over the salmon and season with salt. Roast until just cooked through, 20 to 30 minutes.
• Meanwhile, dissolve wasabi powder in 8 teaspoons of water. Whisk into sour cream and season to taste with salt. Add more wasabi if desired. Serve with salmon.

SMOKED SALMON WITH AVOCADO AND WASABI CREAM CHEESE

Steps:

• Mix the wasabi with the cream cheese and spread on the bread.
• Slice the avocado into 1/8 inch slices. Place in a small bowl and drizzle with olive oil and a pinch of salt. Squeeze half of a lemon onto the avocado. Toss.
• Cover each bread slice with a single layer of avocado slices.
• Toss the smoked salmon slices with a drizzle of olive oil, grated zest from half a lemon, and "several grinds of fresh pepper," and 2 Tablespoons of chives. Toss to combine.
• Top each bread slice with a slice of the salmon. Garnish with additional chives and black pepper.
• Serve as soon as possible.