Thursday, July 10, 2008
Salmon with Wasabi Honey Sauce
Salmon Fillet (enough for 2 to 4 people)
salt and pepper
rice (sticky or jasmine brown recommended)
1T soy sauce
3T mirin (sweet cooking rice wine)
1T seasoned rice vinegar
1t minced fresh ginger (peel first!)
2t wasabi paste
1 large cucumber
2T seasoned rice vinegar
1t sesame oil
How to make Salmon with Wasabi Honey Sauce
This is quick and easy, and very flavorful. The wasabi and ginger pack a real punch.
First, the rice. Prepare whatever rice you like! I have served this with sticky rice, brown jasmine, and even over soba noodles, and they all were great sides.
Prepare the sauce:
Mix the sauce ingredients and stir. Bring this to a boil in a small pan while you cook the fish, and let it simmer for a bit, then cover it and keep it warm.
Next, the salmon:
Cut the salmon into as many pieces as you have eaters, and sprinkle it with the salt and pepper.
In a nonstick pan (I prefer a stir-fry pan), heat a little oil, and place the salmon in, skin side down to cook.
Once the salmon is cooked about half-way through, turn it over and let it cook the rest of the way, until the flesh is brown on the outside, opaque in the center, and flakes easily with a fork. About 3-5 minutes on each side should do the trick.
While the fish cooks (optional):
Peel the cucumber, and slice it in half lengthwise. Use a spoon to scoop out the seeded center on both halves, and slice it into small smiles (seeded half circles).
Toss the cukes in a bowl with the mirin, rice wine vinegar, and a dash of sesame oil, and let marinate while the fish cooks. This is a nice refreshing side to balance the spice of the wasabi.
Once the fish is cooked, arrange your rice and fish on the plate, and drizzle the sauce over both. Enjoy!