Thursday, September 30, 2010
Wasabi Mayonnaise Salmon Recipe
There is an exchange that happens in my household. I ask "what should I make for dinner?" and I hear the refrain "Japanese food." The problem is many of the necessary fresh ingredients for the Japanese food in my repertoire, such as shiso, shiitake or enoki mushrooms, gyoza wrappers, mentaiko, udon, daikon and tuna, are not ingredients I typically have on hand. In fact, I need to go to an Asian specialty store to buy them. But I do have a few recipes that come from one of my favorite cookbooks, Let's Cook Japanese Food! that I can make at a moment's notice. And now I have a another one, salmon with wasabi mayonnaise.
The other day I was looking for Japanese salmon recipes and found one for Sake no Mayonnaisu. I didn't actually have any mayonnaise on hand, but I did have wasabi mayonnaise! Why not use it instead? It was perfect. The mayo protects the salmon from drying out and extends the flavor. I am going to give you the instructions for making it with salmon fillets but you can make it with steaks as well. The basic procedure is to broil it on both sides, then add some mayo--as much or as little as you like, then broil it again slightly and serve. I think you could use other flavored mayo too such as miso mayonnaise or Dijon mustard mayonnaise to good effect.
This is such an easy recipe for salmon, I hesitate to even call it a recipe. But the truth is, we all need a few dead simple options. It's not that cooking takes too much time, but it does take some thinking. This is a recipe for those days when you literally can't think straight.
Wasabi Mayo Salmon, adapted from Let's Cook Japanese Food!serves 4
4 4-5 ounce fillets of salmon, I used Copper River Coho
1/4 cup wasabi mayonnaise (I like the Trader Joe's brand)
To prepare the fish, slice a few gashes in the skin, to allow it to crisp up nicely when broiled. Season the fish with salt and allow to rest for at least 10 minutes before cooking.
Preheat your broiler, if necessary. Broil the fillets 4 minutes per 1/2 inch thick, starting skin side up, flipping the fish once during cooking. One to two minutes before the fish is done, top each serving with the mayonnaise and return to the broiler. Serve immediately.