I realized that there are about 60 recipes in my draft that I haven’t shared. Then I also realized that I have many pictures of food on my camera that I haven’t even uploaded on my computer. I really need to catch up and share all of them with you before I forget. So here I am, catching up, so you may see a new recipe everyday until I am finally caught up!
Here is a recipe that I saw on Taste of Home cookbook the other day, but I just made a few changes to make it work for me. I am a huge fan of wasabi – although I can’t really handle it all that well. Once I purchased wasabi flavored dried seaweed at a Korean store, but as soon as I tasted it, my eyes immediately teared up and my nose was all watery, I cried, and I wasn’t able to finish it. But this wasabi mayo is mildly spicy, and I could definitely handle it, and it was delicious!
Salmon is one of few fish meals that I like to bake in the oven. Although grilled salmon is pretty darn good, but when I don’t feel like going through all that trouble to grill it outside (I don’t have a gas grill, only the kind that you have to use charcoals). Salmon keeps its flavors very well and I love it when it’s flaky at the touch.
The wasabi mayo is a great topping choice for baked salmon. I found a freshly grated wasabi made by Inglehoffer. It comes in a creamy form – it’s wonderful for Asian style sandwiches and others. I mixed it with mayo and it was perfect. But you can use regular wasabi paste if you’d like, but add little by little to make sure it’s not too hot for you.
- 2 tablespoons butter, melted
- 3 tablespoons sesame oil, divided
- ¼ teaspoon salt
- ¼ teaspoon freshly ground black pepepr
- ⅓ cup low fat mayonnaise
- 1½ teaspoons lime juice (or lemon juice)
- 1 tablespoon Inglehoffer creamy wasabi (or 1 teaspoon wasabi paste)
- 2 green onions, chopped
- toasted sesame seeds, to sprinkle
- Preheat oven to 425 degrees F.
- Drizzle butter and 2 tablespoons sesame oil in baking dish; coat evenly. Place salmon in dish; brush with remaining sesame oil and sprinkle with salt and pepper.
- Bake, uncovered, for 18-22 minutes or until the salmon is fully cooked and the fish flakes easily with a fork.
- Prepare wasabi mayo by combining mayo, lime (or lemon) juice, and wasabi together, until creamy and smooth.
- Sprinkle salmon with green onios and sesame seeds. Serve with the wasabi sauce.
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