Wasabi Orange Sauce Recipes

AUTHENTIC RAINFOREST CAFE ORANGE WASABI MARMALADE SAUCE

Steps:

• Mix and Chill.

WASABI ORANGE SAUCE

Steps:

• Place the oranges, date, peanut butter, tamari, and wasabi paste in a blender or food processor and blend until smooth.
• Transfer to a bowl, cover, and chill for 30 minutes before serving. The dressing will keep in an airtight container in the refrigerator for 4 to 5 days. Serve cold.

WASABI-CRUSTED TUNA OVER AN ORANGE-GINGER BEURRE BLANC

Steps:

• Combine say sauce, 1 teaspoons wasabi powder, 1/4 teaspoons of five-spice powder, and olive oil.
• Soak tuna steaks in this for 10 minutes.
• Press into a shallow pan containing bread crumbs, remaining wasabi powder, five spice powder, and sesame seeds.
• The steaks should hold breading well and be placed in a cooler until you finish your beurre blanc.
• Then sear to a golden finish on each side in a saute pan of extremely hot olive oil.
• For the beurre blanc, combine the first five ingredients and bring to a boil.
• Bring down the heat to a simmer and reduce by two-thirds.
• Add cream and reduce by half, then whisk in the butter, piece by piece, until smooth and shiny.
• Add soy sauce, wasabi, and salt to taste.
• Serving: Place a pool of the sauce in the center of plate, cut the steaks in half on a dramatic angle to reveal the rare center of tuna, and stack upon each other, cascading down one side. Serve with your choice of sides, such as gingered carrots or a potato in puff pastry.

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.