Introduction
Welcome to our culinary journey where we explore a delectable fusion recipe that marries the bold flavors of wasabi with the hearty goodness of salmon. This dish isn’t just about satisfying your palate; it’s an invitation to delve into a gastronomic adventure that honors tradition and innovation.
Tips for this recipe
To ensure the wasabi paste is evenly dispersed, consider whisking it with mayonnaise before application. Using a non-stick skillet helps in achieving a perfect sear on your salmon without sticking.
Why you will love this recipe
This wasabi salmon dish is a celebration of the ocean’s bounty combined with a zesty twist. The umami-rich shiitake mushrooms, crisp green cabbage, and tender bok choy create a symphony that will have you craving for more.
Ingredients
- 1/4 cup mayonnaise
- 1 teaspoon wasabi paste (Japanese horseradish paste)
- 1 inch piece ginger, peeled, finely grated
- 2 large garlic cloves, finely grated
- 4 6-ounce skinless salmon fillets (preferably wild)
- Kosher salt, freshly ground pepper
- 1 pound baby bok choy, halved
- 2 cups (packed) finely shredded green cabbage (about 5 ounces)
- 4 ounces shiitake mushrooms, stemmed, sliced if large
- 2 tablespoons olive oil
Adviced equipments
To create this dish with ease and precision, you’ll need:
- Fish Spatula
- High-Speed Blender
- Cutting Board Set (Gel & Wooden)
- Mandoline Slicer
- Salad Spinner
- Non-Stick Skillet (12 inches)
- Kitchen Scale
- Silicone Spatula Set
- Precision Measurer (Mug & Spoon)
- Food Processor with Slicing Blade
- High-Sided Saucepan (3 quart)
History of the recipe
The marriage between wasabi and salmon can be traced back to Japan, where both ingredients are native. Salmon has been a staple in Japanese cuisine for centuries due to its availability along coastal regions. Wasabi, on the other hand, is more of an accompaniment rather than a main component but offers a pungent kick that complements salmon’s rich flavor.
Fun facts about this recipe
Did you know? Wasabi was once used as a traditional remedy for toothaches and colds. In Japan, the plant is so revered that it can be seen as a symbol of purity and hospitality – often served at the start of a meal.