Asian Salmon With Wasabi Mayonnaise Recipes

ASIAN GRILLED SALMON SANDWICH WITH A WASABI MAYO

Steps:

• Mayonnaise -- Whether you use the paste or use the powder, both work well. Using the powder, just mix the powder and water together to make a paste and then add to the mayonnaise. Put in the refrigerator until ready to use. This can easily be made well in advance.
• Salmon Marinade -- I like this to marinade 1-2 hours, but not much longer; even 30 minutes would give you a nice flavor. Mix the soy sauce, olive oil, ginger and garlic in a large baggie and add the salmon. Seal the bag and toss well to coat all the salmon. Just let it marinade.
• Cucumbers and Onions -- In a small bowl, add the cucumbers, onions and the rice wine vinegar. NOTE: Some like the onions and cucumbers a bit sweeter so just add a bit of sugar. Also, if you use white wine vinegar vs rice wine vinegar, it isn't as sweet, so you may want to add a bit more sugar to sweeten it. Just let them set at room temperature as the salmon marinates. These also can be done ahead of time. They would be fine made the day before.
• Grilling -- First, make sure to take the salmon out of refrigerator to take the chill off. As I mentioned, this is really best made on the outside grill, but even a inside grill pan would be fine. If you don't have either, just use a saute pan. Season your grill or pan with a little nonstick spray and bring to medium high to high heat. Make sure to also season your salmon with a little pepper and grill on each side 4-5 minutes. I prefer to put the flesh side down first and then flip it over, brush with some of the marinade and continue to cook another 4-5 minutes. You want the salmon to be fork tender. Remove from the grill and set to the side as you put your sandwiches together. Simply use a fork and pull the fillet off the skin.
• Rolls -- As the sandwich is grilling, I like to lightly toast the rolls. No need for butter or oil.
• Sandwich -- Spread a little of the wasabi mayo on each of the rolls (top and bottom), then add the arugula, salmon and finish with the cucumber onion salad.
• Serve -- Serve with some Asian slaw or a nice fresh citrus salad. This is a hearty sandwich and it is a great lunch sandwich or even a great light dinner. ENJOY!
• Note: If you have any of the cucumbers left over. They will stay a few days in your fridge just fine and they are great on roast beef, ham, chicken sandwiches or are wonderful over grilled fish. Or toss with some romaine and some other fresh ingredients for a nice kick to your salad.

ASIAN SALMON WITH WASABI MAYONNAISE

Steps:

• To prepare marinade, combine soy sauce, lemon juice, oil, sugar and garlic in a heavy zip-lock plastic bag. Add salmon and squeeze bag to coat salmon with marinade; seal bag. Let stand for 30 minutes.
• Preheat natural gas barbecue on medium heat for 10 - 15 minutes.
• Remove salmon from marinade; discard marinade. Place salmon, skin side down, on a piece of heavy-duty foil. Trim foil so it is slightly larger than fillet.
• With lid down, cook salmon until fish flakes easily with a fork, about 10 - 12 minutes per inch of thickness. Serve with Wasabi Mayonnaise.

ASIAN SALMON LOAF WITH WASABI MAYO

Steps:

• Preheat oven to 350°.
• Cut the salmon fillet into 4-5 large pieces and place in a food processor.
• Pulse about 6 times, add the smoked salmon, and pulse another 4-5 times, stopping while the fish still has some texture.
• Transfer the salmon to a bowl and add the scallions, soy sauce, sesame oil, ginger, garlic, bread crumbs, and eggs.
• Mix with a spoon or your hands until well combined.
• Shape the salmon mixture into a loaf about 8 inches long, 3 inches wide, and 1-2 inches high and place it in an oiled 9 x 12 inch pan, preferably Pyrex.
• Pour the black and white sesame seeds into a cup and mix them.
• Sprinkle the seeds evenly over the top of the salmon loaf, pressing lightly to make the seeds adhere.
• Bake for20-30 minutes, or until the loaf feels springy to the touch and an instant-read thermometer measures 145° in the thickest part.
• Mayo-in a small bowl, whisk the wasabi into the mayonnaise, 1/2 teaspoon at a time, tasting after each addition.
• If it's not spicy enough, add another 1/2 teaspoon.
• Add the water, 1/2 teaspoon at a time, stirring , until the mayo has the consistency of a sauce.
• Just before serving, fold in the chopped chives, stirring until they are evenly distributed.
• To serve, slice the salmon loaf and spoon a good dollop of the mayo beside each slice.

ASIAN SALMON BURGERS WITH WASABI MAYO & ASIAN RELISH

Steps:

• Mix wasabi with lemon juice mix in mayonnaise and chill till ready to use.
• Place onion in a food processor with blade attachment and pulse to mince onion.
• With processor running add garlic chives and garlic and follow with the remaining ingredients in order as stated. When you get to the salmon start to pulse till all is coarsely chopped as a ground beef and all ingredients are mixed. Form 6 patties and lightly spray olive oil on them.
• Preheat grill to very hot.
• Place patties on grill and reduce heat to medium. Grill for 3 minutes and flip grill for 4 more minutes.
• Spread 1/6 of the mayo on the bottom of each roll, top with lettuce, tomato, burger, and spread relish on burger. Top with bun and enjoy.

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.

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.

ASIAN SALMON

Steps:

• Make several shallow slashes in the skinless side of the salmon fillets. Place fillets skin-side down in a glass baking dish. In a medium bowl, whisk together the olive oil, rice vinegar, soy sauce, brown sugar, garlic, pepper, onion and sesame oil. Pour the liquid over the salmon, cover, and refrigerate for 1 to 2 hours.
• Preheat the oven to 350 degrees F (175 degrees C).
• In a medium saucepan, combine the rice, water, and dill weed. Cover pan, bring to a boil, then reduce heat to low and cook 20 minutes, until rice is tender and water has been absorbed. Allow to stand for 5 minutes before removing lid and fluffing rice with a fork.
• Remove cover from salmon, and bake the fish and the marinade for about 30 minutes, or until fish can be flaked with a fork. Serve salmon over the rice, and pour sauce over.

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.