If you’re looking for an Asian twist on a very easy meal, look no further! I love wasabi, so adding it to a salmon filet seemed like the natural choice. If you aren’t a fan of spicy food you could still really love this dish. The heat of the wasabi was tamed quite a bit in the cooking process leaving a very mild flavor. In fact, I was tempted to get a little extra wasabi for dipping to make it a little spicier but was too lazy to get up. 😉
Salmon is one of my absolute favorite things to eat. Because of this, and with the help of my fiancé (Yes, I said FIANCÉ), I have done somewhat extensive research on how to cook it properly. I have found that no matter what, restaurant salmon is always phenomenal and even though mine is not quite restaurant quality, it’s pretty close (in mouthfeel anyway—still working on presentation). The things I have learned are actually simple:
- Make sure the pan is HOT—how hot is kind of a gut feeling, but you just turn the heat up to medium-high for a few minutes, add the olive oil, and make sure the olive oil forms ripples when you spread it around the pan. The salmon should start to sizzle as soon as it hits the pan.
- DON’T TOUCH THE SALMON! Not until it is ready to be flipped, then don’t touch it again until it is ready to be plated.
Number two is definitely the hardest for me, but I have found that distracting myself with some dishes (or a glass of wine) makes it much easier. Not touching the salmon fillets until they are ready will help create the desired outer “crispiness” quality that I, personally, am so fond of.
In a previous life (ok, a few months ago) I had a tendency to overcook my salmon…every time. It was mostly just in fear of undercooking it and becoming ill. The FDA recommends an internal cooking temperature of 145°– if you don’t have a meat thermometer, you will know salmon is done when the fish looks opaque and separates easily with a fork. This should be right when the fat (white) starts to render on the sides. But again, go with your gut. Don’t touch it. If you end up realizing that you need to cook it a little longer after you have already sat down to eat, it’s no big deal. Just give it another minute or two on the skillet. Hopefully you will have already gotten a pretty picture by then anyway. 🙂
Wasabi Salmon with Ginger Veggies
- 2x 4 oz salmon fillets (I used skinless)
- 1 tbsp low sodium soy sauce
- 2 tbsp wasabi paste
- 12 oz frozen Asian Stir Fry Vegetables
- 2 tbsp Sesame Oil
- 2 tbsp minced fresh ginger
- Salt and Pepper, to taste
- 2 Tbsp Olive oil
- In a small bowl, mix together soy sauce and wasabi paste until well combined. Spread the mixture evenly over the two salmon filets and let marinate for about 30 minutes.
- Heat a large skillet over medium and add sesame oil and minced ginger. Once ginger is fragrant (about 1 minute). Add in frozen mixed veggies and cook until done, stirring occasionally. Add salt and pepper to taste. Leave in the skillet on low to keep warm while cooking salmon.
- Heat another skillet over medium-high and add olive oil to pan. Once oil is hot, add both salmon filets (presentation side down). Don’t touch them for about 2-3 minutes, until you can see that they have cooked ¾ of the way through (gauging the level of pink-ness on the side of the filet). Flip the salmon fillets and let them cook on the other side until done (about 1 minute).
- Plate & Serve
Makes: 2 servings
Serving Size: 4 oz salmon filet and 3/4 cup Ginger Veggies
Nutrition Facts (per serving):
- Calories: 410
- Fat: 25 grams
- Protein: 28 grams
- Carbs: 18 grams
- Fiber: 4 grams
NOTE: The salmon filets I purchased were on the thin side (about ½ inch thick), so if you have thicker ones it may take just slightly longer to cook through.