Sunday, April 1, 2007
Sesame-Coated Salmon in Wasabi Sauce
Okay, y'all, and you know who you are ... here is the promised recipe. I think the best wine that pairs with salmon is a chilled pinot grigio, and a good side dish for this low-carb meal is freshly snapped steamed green beans. (I have served this dish with the Santa Margherita pinot grigio, which is affordable and easy to find, but maybe not in Spokane. Barring this choice or another Italian pinot grigio, try a good sauvignon blanc as a substitute.)
This makes 4 servings. Everything doubles easily.
Make the sauce first, then put it in the fridge. I usually do this a few hours before cooking the fish.
1/4 cup nonfat cottage cheese
1/4 cup whipping cream
2 tablespoons mayonnaise
1 tablespoon wasabi paste
1 tablespoon Dijon mustard
a packet of Splenda
Put the cottage cheese in a blender and process until pureed. Add the rest of the sauce ingredients and blend well. Then place in fridge to chill.
4 salmon fillets, skin removed (I strongly suggest wild salmon, tremendous difference in flavor)
1/4 cup sesame seeds
1/4 cup extra virgin olive oil
Scatter the sesame seeds across a plate. Lightly brush the top of each salmon fillet with some of the olive oil. Dip the oiled side of the fish into the sesame seeds.
Heat a large nonstick skillet over medium heat for about a minute. Add the remaining olive oil and swirl the pan. Put in the salmon fillets, sesame side down, and cook for 5 minutes. Turn the salmon fillets over and cook about another 5 minutes or until the salmon is no longer red when a knife is inserted in the thickest part. Should be pink and firm but not dry.
To serve, spoon some of the wasabi sauce onto a dinner plate and place a salmon fillet on top of the sauce, sesame side up. Add your side dish, pour the wine, and tuck in and have a great evening.