CRUNCHY WASABI SALMON WITH LIME
Categories Food Processor Vegetable Roast Dinner Lime Salmon Bon Appétit Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 400°F. Blend wasabi peas in processor until ground but with some coarsely crushed pieces. Lightly oil rimmed baking sheet. Arrange salmon fillets, skin side down, on prepared baking sheet. Sprinkle fish with salt. Press ground wasabi peas onto tops of salmon fillets to adhere, covering tops completely. Sprinkle grated lime peel over salmon; drizzle with 1 tablespoon oil. Roast salmon just until opaque in center, about 10 minutes.
- Meanwhile, heat remaining 1 tablespoon oil in large nonstick skillet over medium-high heat. Add cabbage and sugar snap peas; sauté until vegetables are crisp-tender, about 5 minutes. Season to taste with salt and pepper.
- Transfer 1 salmon fillet to each of 4 plates. Drizzle with lime juice. Mound cabbage-snap pea mixture alongside. Garnish with lime wedges and serve.
WASABI CRUSTED SALMON WITH ORANGE GINGER SAUCE
This is SO GOOD! Recipe from Emeril, Food Network! Time indicated includes marinate time for salmon.
Provided by Galley Wench
Categories Asian
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 20
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.
Nutrition Facts : Calories 1072.6, Fat 82.5, SaturatedFat 39.7, Cholesterol 250.3, Sodium 438.8, Carbohydrate 33.2, Fiber 2.8, Sugar 7.6, Protein 40.9
EASY HAM CARBONARA
This is so quick and easy. I love it when you can cook a good dinner and still be able to spend some time with the family!
Provided by TishT
Categories One Dish Meal
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Cook pasta.
- In a skillet, saute the onion in oil.
- Add the ham, broth and margarine and heat through.
- Add drained pasta to ham mixture.
- Pour in egg yolks and cook until the eggs are completely set.
- Sprinkle with parsley and Parmesan cheese and toss to coat.
WASABI PEA CRUSTED SALMON
Steps:
- 1. Place two bunches of spinach in a large sauce pan. Season with salt, close lid, and cook down. Strain the water and put aside. 2. Place the wasabi peas in a blender and mix until a bread crumb consistency. Place on a plate. 3. Season the salmon with salt and white pepper, then crust the meat side of the salmon in the wasabi peas. 4. Using a medium heat, sauté the fish crust side down and cover until cooked. 5. Place a small bed of spinach in the center of the plate. 6. Place the salmon fillet on top. 7. Drizzle with sesame oil and garnish with chopped chives
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