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wasabi crusted salmon recipe help!!!

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So I told my mom I would pick out a recipe for wasabi crusted salmon for tonight, but i am having trouble finding one. Please help me!!

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  1. Diane in Bexley posted a recipe earlier today for a veal schnitzel (i know no particular tie in, bear with me. the technique would work.). she coated the meat in mayonnaise then dredged in cornflake crumbs, and baked.

    i'm thinking it would be great if you made wasabi mayo for the salmon and dredged in panko.

    1 Reply
    1. re: appycamper

      or if you have wasabi peas, you could crush those and add to some breadcrumbs or panko.

    2. I never got around to making it, but I copied this recipe from GHG.
      Wasabi-Sesame Crusted Tuna With Soy-Ginger Marinade
      TIME/SERVINGS
      Total: 15 min-4 hr. marinating time, 35-45 min prep & cooking time.
      Makes: 6 servings
      By goodhealthgourmet

      This is my twist on a dish from the River Palm Terrace Restaurant in Edgewater, N.J. They’ve offered a version of it on their menu as a permanent “special” for nearly 2 decades. It looks complicated based on the number of steps, but it really is a simple recipe, and a guaranteed crowd-pleaser.

      I like to serve it with brown or basmati rice drizzled with toasted sesame oil & tossed with sautéed shiitakes & sesame seeds, and steamed or stir-fried spinach or baby bok choy.

      Note: This has a real wasabi kick; for less heat, use 1 cup each wasabi paste and flour.

      INGREDIENTS
      For Marinade
      4 cups reduced-sodium soy or tamari sauce
      1/2 cup chopped fresh ginger
      1/4 cup fresh cracked black pepper
      1 cup diced scallion, white and green parts
      1 1/2 teaspoons chopped fresh garlic [about 3 cloves]
      1 cup cold water
      Splash of sherry
      Splash of sesame oil
      For Crust
      1 1/4 cups freshly mixed wasabi paste
      3/4 cup fine rice flour
      3/4–1 cup water [or more if necessary]
      1/2 cup each black & white sesame seeds
      1 tablespoon olive oil
      6 tuna steaks, 6 oz each, 1 to 1 1/2 inches thick
      INSTRUCTIONS
      In a large bowl, combine soy or tamari, ginger, black pepper, scallion, garlic, cold water, sherry, and sesame oil. Pour half of mixture into shallow dish; cover remaining half and refrigerate.
      Place tuna steaks in bowl [or transfer to a ziploc bag] with marinade and allow to sit for 15 minutes, or up to 4 hours in the refrigerator, turning occasionally.
      Add wasabi paste, flour, and 3/4 cup water to a mixing bowl or food processor. Mix or process to combine, and continue adding water, 1-2 Tablespoons at a time, until it becomes a smooth paste that has the consistency of mayonnaise.
      Preheat oven to 400 degrees F.
      Combine black and white sesame seeds in a shallow dish.
      Remove tuna steaks from marinade, gently wipe off excess, and coat both sides of each steak with a thin layer [1 to 2 mm thick] of the wasabi-flour mixture.
      Press each tuna steak into sesame seeds, coating the top and bottom surfaces completely. Use a piece of waxed paper or parchment to press the seeds into the paste securely. Discard used marinade.
      Heat olive oil in an oven-safe skillet or sauté pan over high heat. Gently transfer tuna to the pan, being careful to keep the paste & seeds intact. Sear tuna on both sides–about 1 to 2 minutes per side.
      Transfer pan to oven and roast for 8-10 minutes, or to desired degree of doneness.
      Serve with reserved marinade on the side,