Recipe: Wasabi Crusted Salmon
Spicy wasabi amps up pan-cooked salmon
Wasabi is the Japanese version of horseradish. It’s an Asian root vegetable that is sold in paste and powdered form. The powdered form is mixed with water to form a thick paste. The green wasabi served with sushi is usually white wasabi powder that is mixed with colorants and mustard. Fresh wasabi root can be found in some Asian stores.
2 teaspoons wasabi powder
2 tablespoons reduced-fat mayonnaise
Olive oil spray
¾ pound wild salmon fillet
Salt and freshly ground black pepper
1 cucumber, peeled and sliced
¼ whole grain baguette, sliced
1. Mix wasabi powder and mayonnaise together and set aside.
2. Heat a nonstick skillet over medium-high heat and spray with olive oil spray. Add salmon and sauté three minutes. Turn and sauté another 3 minutes. Remove from heat; sprinkle with salt and pepper to taste.
3. Spread salmon with wasabi mixture. Cover and let sit two minutes. Divide cucumber slices between two plates. Divide salmon in half and place each half over the cucumbers. Serve with the bread.
— Linda Gassenheimer, The Miami Herald