Sesame Salmon with Wasabi Cream
Prep Time
Serves
Cooking Mode
2 pounds salmon fillets, cut into 4 equal pieces
2 tbsp sesame oil
1 tbsp Compliments Soya Sauce
⅔ cup Lucerne® Whipping Cream
1–2 tbsp wasabi paste
2 pounds salmon fillets, cut into 4 equal pieces
2 tbsp sesame oil
1 tbsp Compliments Soya Sauce
⅔ cup Lucerne® Whipping Cream
1–2 tbsp wasabi paste
Directions
1Preheat a gas or charcoal barbecue grill to high heat.
2In a small bowl, mix together sesame oil and soy sauce until well blended.
3Place salmon on a sheet of foil.
4Brush tops of fillets with soy mixture.
5Place salmon on foil over heat.
6Close lid (open vents if using a charcoal grill) and cook until salmon is no longer translucent but still moist-looking in center (cut to test), about 15-20 minutes.
7While salmon cooks, whisk together cream and wasabi to taste in a small frying pan over medium high heat. Bring to a boil and whisk until very thick and reduced to 1/3-1/2 cup.
8Keep warm.
9When salmon is done, slide a spatula between skin and meat and transfer fillets to a serving platter, leaving skin on foil.
10Drizzle salmon to taste with wasabi cream and serve immediately.
Tips
1
What to do with Wasabi: Prepared wasabi paste will keep in the refrigerator for several months. Try whisking it into mayonnaise for a zesty sandwich spread or blending it into vinaigrette to toss with crunchy shredded cabbage for an Asian-inspired coleslaw.
Disclaimer
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Personal Note
Personal Note