Wasabi Pea Crusted Salmon Food

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.

WASABI-CRUSTED SALMON SALAD

Steps:

• IN a bowl, whisk together vinegar, oils, 1 teaspoons wasabi powder and garlic; set aside.
• Press 2 tablespoons wasabi powder, salt and pepper onto salmon fillet; set aside.
• Melt butter in a medium skillet; add salmon fillet and cook for 3-4 minutes per side or until center is cooked. Divide salad greens among 4 serving plates, cut salmon fillet into quarters and place on top of salad greens. Drizzle dressing liberally over each and top with crumbled blue cheese.

SEARED WASABI PEA & SESAME CRUSTED YELLOW FIN TUNA - AHI

Steps:

• Crush wasabi peas in bag.
• Add sesame seeds, sea salt, and black pepper. mix together.
• Cut Ahi tuna into 1" thick strips.
• mix both oils in small bowl.
• Coat Tuna with oil, then drop into bag of wasabi pea crumble mixture, move around in bag until tuna is covered with mixture.
• Sear Tuna in Cast Iron frying pan until cooked to taste. I prefer rare.
• Place cooked filets on sliced cabbage bed and serve with small bowl of soy sauce and wasabi mixed to taste for dipping.

WASABI CRUSTED SALMON WITH ORANGE GINGER SAUCE

Steps:

• Marinade: Place the wasabi in a small bowl and slowly add in the water, whisking, to make a paste.
• Add the vinegar and soy, and whisk well.
• Place the salmon fillets in a glass baking dish or ziplock bag and coat evenly on both sides with the wasabi mixture.
• Season lightly with the Essence.
• Place the panko crumbs in a shallow dish.
• Turn both sides of the fillets in the crumbs to coat evenly, pressing to make the crumbs adhere.
• Set on a waxed paper lined baking sheet and refrigerate for 30 minutes.
• MAKE SAUCE: In a medium, heavy saucepan, combine the shallots, ginger, orange zest, wine, and orange juice and bring to a boil.
• Reduce the heat to medium-low and simmer until reduced in volume by 2/3. Add the cream and cook until reduced by 1/2.
• Whisking constantly, add the butter a bit at a time, waiting until each is completely incorporated before adding the next piece.
• Continue whisking until the sauce is smooth.
• Add the soy sauce, salt, to taste, and wasabi.
• Serve warm with the Wasabi-Crusted Salmon. (NOTE: If not being served immediately, place in a hot water bath, covered, and stir occasionally).
• Salmon: In a large skillet or saute pan, heat the oil over medium-high heat.
• Add the fish and cook until medium-rare, about 3 to 4 minutes per side, depending upon the thickness of the fish.
• Divide among 4 serving plates, drizzle with the Orange-Ginger Sauce, and dust with the seeds.
• Serve immediately with steamed rice, and pass the remaining sauce at the table.

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.

CRUNCHY WASABI-CRUSTED FISH WITH RED-CABBAGE SLAW

Steps:

• Prepare fish:
• Put oven rack in upper third of oven and preheat oven to 400°F. Line a shallow baking pan with foil.
• Pat fillets dry, then arrange in baking pan. Sprinkle salt all over fillets. Stir together wasabi paste and mayonnaise in a bowl, then spread tops of fillets with half of mayonnaise and sprinkle with half of panko. Turn fillets over and spread with remaining mayonnaise, then sprinkle with remaining crumbs.
• Bake until fish is just cooked through, 12 to 16 minutes, then broil 4 to 6 inches from heat until crumbs on top are golden brown, 1 to 2 minutes.
• Make slaw while fish bakes:
• Stir together vinegar, sugar, mustard, and salt in a bowl until sugar is dissolved. Halve cucumber lengthwise, then thinly slice. Add to dressing along with cabbage and stir to coat. Serve slaw alongside fish.

TUNA CRUSTED W/WASABI PEAS

Steps:

• Cut each steak in half. Wash and dry them well and wrap in plastic wrap tightly. Place in freezer for about 45 minutes.
• Mix the egg and milk together.
• Crush the peas with a mortar and pestle until they have the consistency of coarse salt. (I used a rolling pen and rolled it over the peas in a plastic bag.).
• Unwrap each piece of tuna. Coat it in the flour, then dip in egg/milk mixture, then roll in the crushed peas. Place on a plate and allow to rest for 10 minutes.
• Preheat a heavy cast iron frying pan on low heat. After the 10 minute resting period of the tuna, add 3 tablespoons of oil and turn the pan to high heat. Allow to heat about a minute then add the tuna.
• With heat on high, saute tuna 1 minute on each side, including the sides.
• Serve immediately.