Marisa’s Musing: Wasabi!
Confession – I was more excited about the prospect of wasabi sauce than I was about the fish itself. If you ask anyone to name one type of fish, and I bet 9 times out 10 they will say salmon. Salmon, next to tilapia, is perhaps the most well known types of fish – and can be BORING. For me, this recipe was great because it was simple, yet flavorful. In hindsight, I wish I would have used more wasabi in the sauce. I tend to go lighter on the spice as my boyfriend isn’t into spicy. But I felt that it could have handled a bit more kick.
I went for the gusto and paired this recipe with another BE great – Fried Rice. Although I didn’t add all the ingredients of the original recipe (mainly eliminating the meat so as to not take away from my fish), it was the perfect side dish for this meal. Salmon is a hearty fish, so it will keep you full. One word of advice: fresh is always better. You can get salmon portions from the seafood counter and always pair this meal down rather than going for frozen. I also always go for wild caught over farm raised. You get a richer flavor and more of those healthy Omega-3s.
- ¾ cup soy sauce
- 1 tablespoon sesame oil
- Four 5- to 6-ounce salmon fillets
- 1 tablespoon Japanese wasabi powder or 2 teaspoons prepared paste
- ¼ cup Fage 0% Greek yogurt
- 2 tablespoons light mayonnaise
- Kosher salt
- Fresh ground pepper
- 3 green onions, thinly sliced
- Blend the soy sauce with the sesame oil and pour over the salmon in a shallow dish.
- Marinate the salmon for 30 to 60 minutes.
- While the salmon marinates, prepare the wasabi sauce.
- In a small bowl, mix the wasabi powder with enough warm water to make a smooth, thick paste.
- Whisk in the yogurt and mayonnaise, then season with salt and pepper to taste.
- Add a little water to bring the mixture to a sauce consistency. Refrigerate until ready to cook the salmon.
- Preheat a grill pan or large nonstick skillet.
- Remove the fillets from the marinade and pat dry with paper towels.
- Place the fillets in the hot grill pan flesh-side down, and sear for 4 minutes.
- Carefully turn and cook the fillets for an additional 4 minutes, or until just barely cooked throughout.
- Transfer to plates, drizzle with wasabi sauce, and sprinkle with a few sliced scallions.