Salmon Fillets With A Wasabi Coating Food

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

SALMON FILLETS WITH A WASABI COATING

Steps:

• In a saucepan, cook the wild rice (two parts water to one part rice) by boiling for 45 minutes. Leave to the side to cool.
• Meanwhile, in another saucepan, cover the beet with water; bring to a boil, then reduce the heat and simmer for about 30 minutes, until the beet is tender. Drain, and when cool enough to handle, peel off the skin and cut the beet into coarse chunks.
• Chop the pomegranate in half and extract the seeds. Add the pomegranate, beet, olive oil, and mint to the rice. Leave to the side.
• Make the wasabi coating by mixing together the mayonnaise, cumin, and wasabi. Taste and adjust if you want. Preheat the oven to 350°F/180°C.
• Wash and dry the salmon, and season. Heat a griddle or ovenproof frying pan big enough to fit both salmon fillets and, when it is searing hot, drop in the salmon, skin-side down. Turn after 5 minutes or when the skin is brown and crispy. Take off the heat, carefully turn again, and spoon the wasabi coating onto the top of the salmon. Put the pan into the oven and cook for around 10 minutes, until the coating begins to brown. Serve on the wild rice.

CRUNCHY WASABI SALMON WITH LIME

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.

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.

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.

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.

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.

JAPANESE WASABI SOY SALMON

Steps:

• Combine soy sauce, wasabi, and sesame oil in a plastic bag or bowl and add fish. Marinate for at least 5 minutes or more, turning occasionally to coat.
• Remove fish and keep leftover marinade.
• Spay cooking pan with spray and broil salmon on each side for 2-4 minutes.
• Add remaining marinade and cook for another 2 minutes or until done.
• Serve with pink sushi ginger, brown rice and vegetables (not included in calories).

CRUMB-COATED SALMON

Steps:

• In a shallow dish, beat eggs and milk. In another shallow dish, combine the bread crumbs, lemon-pepper, dill and garlic powder. Dip salmon in egg mixture, then coat with crumb mixture., Place on a greased baking sheet. Bake at 350° for 14-18 minutes or until fish flakes easily with a fork.

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.