Roasted Salmon With Wasabi Cream Recipes

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.

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.

Steps:

• Mix the wasabi with the cream cheese in a small bowl. Spread the bread slices with a thin, even layer of the mixture.
• Cut the avocado in half lengthwise and twist the 2 halves apart and remove the pit. Use a spoon to remove the avocado flesh in 1 piece. Slice each avocado half in 1/8-inch slices. Place the avocado slices in a bowl and squeeze juice from 1/2 lemon over avocado slices and toss gently.
• Cover each bread slice with a single layer of avocado slices. Top with a piece of salmon. Serve as soon as possible.

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).

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.

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.

Steps:

• Mix all the ingredients for wasabi mayonnaise and place in refrigerator. The longer the better.
• Mix or whisk all the marinade ingredients and pour in a large sealable bag over the salmon (I like to use the 1 gallon freezer bags).
• Rotate the bag a few times (make sure the bag is closed) to make sure marinade gets all over all of the pieces of salmon.
• Marinate in the refrigerator for at least 30 minutes (salmon can handle a little longer if you wish, but I wouldn't go over 2 hours).
• Grill on high heat for 4 to 5 minutes on each side, or until done. Internal temperature should be 140 degrees.
• Serve with wasabi mayonnaise.

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.