WASABI SESAME CRUSTED SEARED AHI TUNA SALAD
Steps:
- For the fish: Blend the wasabi seeds, cracked black pepper and Hawaiian sea salt in a medium bowl. Place the ahi steaks in the bowl, and carefully roll and flip the steaks to ensure they are completely coated. Remove the steaks to a plate and refrigerate until ready to cook.
- For the vinaigrette: Mix together the honey, vinegar, pepper and mustard in a small bowl, then stream in the oil, whisking constantly.
- For the salad: Slice, dice, chop and mix the spring mix, capers, carrots, tomatoes, cabbage, cucumber, romaine and onion, to your liking, then toss with some vinaigrette and plate four salads. Place one lemon wedge on the side of each plate and quarter the avocados. Slice each quartered avocado 3 to 6 times, creating an avocado fan out of each quarter. Set aside.
- Before heating your grill, you will need to scrape, clean and then oil it. Once clean, preheat to medium-high and close until ripping hot, about 10 minutes. Fold a clean dish towel into a squarish 4-by-6-inch block. Pour 2 cups vegetable oil into a bowl and dip one side of your dish towel block in the oil.
- Open the grill and begin coating grill grates with the oiled towel block. Repeat until grill grates are slick and clean. Pour the sesame oil on a small plate. Place each steak in the sesame oil on both sides, then on the grill.
- Cook for 1 minute on each side. Then pull immediately from grill, slice 1/8- to 1/4-inch-thick with a heavy sharp blade and place directly on your plated salads. Top each salad with an avocado fan. Lastly, pair your dish with a nice Chardonnay or a local IPA. Cheers and enjoy!
ARICA'S WASABI SECRET SALAD WITH CHICKEN
Surprise kick of wasabi!
Provided by Nicole
Categories Salad Green Salad Recipes
Time 1h30m
Yield 4
Number Of Ingredients 7
Steps:
- Whisk 1/4 cup poppy seed dressing, 2 tablespoons wasabi peas, and 1 teaspoon sesame seeds in a large glass or ceramic bowl; add chicken and toss to evenly coat. Cover the bowl with plastic wrap, and marinate in the refrigerator, about 1 hour.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Place lettuce in a salad bowl; add pear, cranberries, remaining 2 tablespoons wasabi peas, and remaining 1 teaspoon sesame seeds.
- Remove chicken from the marinade, and shake off excess. Discard the remaining marinade.
- Cook chicken on the grill until no longer pink in the center and the juices run clear, 5 to 10 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Cool chicken slightly and slice.
- Pour remaining 1/4 cup poppy seed dressing over lettuce mixture; toss to coat. Top salad with sliced chicken.
Nutrition Facts : Calories 405.9 calories, Carbohydrate 41.8 g, Cholesterol 59.1 mg, Fat 16.6 g, Fiber 6.8 g, Protein 22.1 g, SaturatedFat 2.5 g, Sodium 349.8 mg, Sugar 23.4 g
WASABI SEAFOOD SALAD
Steps:
- Bring a large pot of salted water to a boil. Fill a medium bowl with water and add ice. Add the lobster tails to the boiling water and boil until just cooked through, 5 to 7 minutes. With tongs, transfer the lobster to the ice water; retain the cooking water. When cool, drain the lobster tails, crack the shells, and remove the meat. Quarter the meat and set aside.
- Return the water in the pot to a boil. Add the shrimp, and cook until just done, 3 to 5 minutes. Check the shrimp after 3 minutes; they must not overcook. Drain the shrimp and transfer immediately to the ice water. When cold, drain on paper towels and peel.
- In a small bowl, combine the wasabi, soy sauce, lemon juice, and sugar and whisk to blend. Whisk in the oil to make a light emulsion. In a large bowl, combine the crabmeat, lobster meat, shrimp, mizuna, and tomatoes. Add the dressing, season with the salt and pepper, and toss to blend.
- Divide the salad among 4 plates. Garnish with the daikon sprouts and serve.
WASABI SECRET SALAD
Wasabi peas are the secret spicy kick in this delicious salad. You can use any dried fruit you like, such as blueberries, cherries, cranberries, chopped apricots, or golden raisins. Wasabi peas can be found at most supermarkets by Asian foods or by snacks. They can also be found in some stores in the bulk food area.
Provided by luv2bake
Categories Salad Green Salad Recipes
Time 10m
Yield 2
Number Of Ingredients 6
Steps:
- Place the butter lettuce in a salad bowl; add the pear, dried cherries, wasabi peas, sesame seeds, and poppy seed dressing. Toss to coat.
Nutrition Facts : Calories 539.9 calories, Carbohydrate 83.3 g, Cholesterol 10.6 mg, Fat 16.7 g, Fiber 11.8 g, Protein 12.6 g, SaturatedFat 2.6 g, Sodium 552.6 mg, Sugar 35.8 g
WASABI CAESAR
This is a great Caesar salad dressing recipe I came up with on my own. The base of it is similar to a recipe I used at an Italian restaurant I worked at, but I tweaked it a bit to add an Asian flair--excellent with Shrimp or especially grilled salmon!
Provided by BryanNH
Categories Salad Dressings
Time 10m
Yield 1 1/2 Cups
Number Of Ingredients 14
Steps:
- It is suggested that you use a hand or regular blender or a food processor for this.
- You can whisk the ingredients together, but you MUST mix them VERY rapidly.
- Combine all ingredients in a bowl (except for the oils and cheese), thoroughly mix together.
- If using anchovies, you MUST use a blender or food processor to completely mince them and make them into a paste-like consistency.
- After combining the ingredients, SLOWLY begin to drizzle the oil (vegetable oil and, if used, sesame oil) into the mixture while the mixing device is turned on, or, if whisking, you are rapidly mixing all ingredients.
- Keep SLOWLY drizzling the oil into the mixture until all the oil is used.
- The resulting combination should be thick like mayonnaise.
- Now combine the cheese into the mixture for the finished result.
- I like the taste of it using the amounts of the spices as listed in the ingredients list, but any of those items, except for the oil and egg, can be adjusted to taste, or omitted.
Nutrition Facts : Calories 1526.5, Fat 158.2, SaturatedFat 25.7, Cholesterol 153.3, Sodium 3550.6, Carbohydrate 11.8, Fiber 0.9, Sugar 6.3, Protein 19.7
WASABI SALAD DRESSING
Make and share this Wasabi Salad Dressing recipe from Food.com.
Provided by Vino Girl
Categories Salad Dressings
Time 10m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Mix soy sauce, vinegar, and sugar in a bowl until sugar is dissolved.
- Add sesame oil and wasabi paste; whisk well.
- Chill before using.
Nutrition Facts : Calories 18.1, Fat 0.6, SaturatedFat 0.1, Sodium 83.8, Carbohydrate 3.2, Sugar 3.2, Protein 0.2
WASABI-SOY VINAIGRETTE
This all-purpose salad vinaigrette is reminiscent of the wasabi-tinged soy sauce you might have with a California roll. Soy sauce, rice vinegar and sesame oil waltz in time, while the wasabi paste adds nose-clearing excitement. As with any recipe, feel free to adjust the ingredient amounts to your taste preferences, especially the wasabi, which can be scaled down or up. Be sure to shake if it's been sitting in the fridge, as it wants to separate.
Provided by Eric Kim
Categories sauces and gravies
Time 5m
Yield 1/2 cup
Number Of Ingredients 6
Steps:
- In a small liquid measuring cup or a glass jar with a tight-fitting lid, combine 1/4 cup water, the garlic, sugar, soy sauce, rice vinegar, sesame oil and wasabi paste. Whisk to combine, or, if using a jar, seal tightly and shake vigorously until emulsified. Taste and add more wasabi if you like; the wasabi flavor will intensify as the vinaigrette sits.
- Use immediately or refrigerate in an airtight container for up to 1 week. This tastes great with any green salad, of course, but also with raw, crunchy vegetables, like cucumbers, sugar snap peas and thinly sliced asparagus.
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