Wasabi Wild Salmon
I was recently asked to duplicate a restaurant recipe I actually never had, nor had I ever seen, or even tasted. The recipe requestor, who is not long on descripitions or details, does in fact think that I am capable of reading minds and getting drifts, was confident that it would somehow come to me in the night. I made Wasabi Wild Salmon three different ways in order to successfully secure that tastebud humming moment when all is right with the world and everyone sits back to reflect with their glass of red.
Farm raised salmon just doesn’t cut it. First of all, it may be cheaper and look equal to all the other salmon fillets in the case, but it lacks the flavor, the texture, and it is saturated with artificial dyes to make it look like a salmon. Typing that statement actually made me think for a second what it would look like fresh out of the water. They do live in water don’t they? DON’T THEY? Do yourself a favor and just go wild.
I love wasabi and this is a beautiful looking fish dish, but somehow, I just couldn’t quite catch the moment to get a picture of it, so instead, you get this breathtaking view of the Pacific Ocean courtesy my brother in law, Shane.
1 beautiful wild salmon filet, Sockeye or Coho
1 T. powdered wasabi
2 T. water
1 T. sesame oil
3 T. soy sauce
1 t. ground ginger
1 t. ground white pepper
1 t. brown sugar
1 t. sesame seeds
Preheat oven to 400 degrees.
I always rinse my fish. Habit? Maybe. I don’t like the thought of my fish being “handled”. Pat dry with paper towels (dry!!).
Using small mixing bowl, add wasabi powder and water and using a fork, blend into a paste. Add the remaining ingredients and mix well until combined. Place fish in a plastic ziploc bag and pour in marinade to coat. Let the fish marinate in refridgerator for two hours until ready to bake or grill.
Take the fish out of the fridge. On a cookie sheet lined with foil, place fish skin side down, flesh side up. If your fish has no skin on one side, please use cooking spray to prepare the pan prior to placing the fish on it. This step will help you remove the fish better. The reason why you don’t use cooking spray with a fish with the skin still on is because the skin will adhere to the foil and when you use a spatula to remove the fish, your skin stays in the pan. Reserve the marinating liquid. If there is enough left, drizzle over the top, but be careful not to create pools of marinade. Your marinade has sugars in it which will burn and stink up your kitchen leaving a very unappetizing smell lingering so be careful not to pool. Bake fish until flaky. This is somewhere between 14 and 24 minutes depending on the size and thickness of your fish. Remove from oven, slice into steaks and serve. Enjoy with saffron rice and fresh steamed seasonal vegetables.