In a recent issue of Bon Appetit magazine, there was a recipe for a whole grilled fish that got my dear husbanders all excited about eating more fish. I love seafood and would love to prepare a fresh, whole, fish, but it isn’t something that Costco carries regularly. And you know me, if it isn’t at Costco, I need a special reason to make a trip to a fish monger. That said, on our last trip to the BIG C, we picked up some salmon filets and I set off to try something new with them.
I started perusing epicurious.com and found a Crunchy Wasabi Salmon with Lime recipe. At 39 reviews, I thought I’d give it a try, especially because the recipe allows me to check off another Food List Challenge item. I made this on a random Monday night and it was quick and easy. As usual, I made a few modifications, including adding a little marinade to the fish.
Would I make it again? Meh, probably not. What went wrong? First, Omar was not thrilled at my use of processed wasabi peas (considered junk food in our house) on the salmon for dinner because it somehow undermines the healthfulness of salmon. Second, there was nothing crunchy about the peas after I took the salmon out of the oven. Third, as stated in a number of the recipe reviews on epicurious, the wasabi peas don’t really pack a powerful punch in this recipe. The flavors were ok, but pretty mellow and with no “pop”. A little Sriracha gave it a little pizzaz, but still, I found the recipe drab. I served this with some sautéed baby bok choy. We ate the dinner, it was fine, but does not make it into the rotation. So, a check off of the Food List Challenge and onto more interesting kitchen creations. If you give this one a try, I’d love to know if you had more success!
SALMON WITH WASABI PEAS
3/4 cup wasabi peas (I used Hapi Wasabi Peas)
1 tablespoon butter
4 salmon fillets with skin (about 1 inch to 1 1/4 inches thick)
1 tablespoon lime zest
1 tablespoon sesame oil
3 tablespoons soy sauce (I used low sodium)
1 tablespoon rice wine vinegar
1 teaspoon sriracha sauce
2 tablespoons fresh lime juice
Pre-heat oven to 400F. In a small food processor, coarsely grind the wasabi peas. Using your fingers, mix the butter in with the peas to create a crumble.
In a small bowl, combine the sesame oil, soy sauce, rice wine vinegar and sriracha sauce.
Pour the soy sauce mixture into a glass baking dish. Dip the salmon fillets in the soy sauce mixture to coat evenly, and place the fillets skin side down in a glass baking pan. Salt and pepper the fillets, then sprinkle evenly with lime zest. Press the wasabi pea mixture onto the salmon, covering all of the fish.
Roast the salmon until just opaque in the center, about 10-12 minutes. Drizzle with lime juice before serving.