I don't really feel like I've missed out on too much while being pregnant. Sure, I didn't get a hot dog this summer (although I won't say no to a hot dog next summer...) and now I drink decaf coffee but those things are all easy. But even though we don't have it too often, I do love sushi. That (and red wine) are probably the two things I'll be most excited to add back into my life.
But until then, this pepper-crusted salmon with wasabi dipping sauce will have to hold me over. I loved the dipping sauce - my husband said, "Wow, you're really going to town on that sauce, aren't you?" I think a big reason why I liked it so much is that it mimics the flavors of wasabi and ginger that is served on top of sushi.
I served this salmon with cooked rice, sliced avocado over a bed of lettuce which I highly recommend! The cooked rice helps to soak up the sauce and avocado goes very well with this recipe.
This is an easy, quick recipe to make. I happened to have the ingredients on hand (I had some wasabi paste lingering in the fridge) and everything came together in about 20 minutes which was perfect for a very busy weeknight.
Pepper-Crusted Salmon with Wasabi Dipping Sauce
Taken from: Crumbly Cookie
I highly recommend serving this with rice, a green salad and sliced avocado!
- 1 tablespoon wasabi powder or paste (if using powder, add 1 tablespoon water)
- 1 tablespoon grated fresh ginger
- juice of 1 lemon
- ½ cup soy sauce
- 1 scallion, white and green parts, minced (I used minced red onion instead)
- 2 tablespoons Old Bay seasoning
- ½ teaspoon kosher salt
- 1 teaspoon sugar
- ¼ teaspoon cornstarch
- 4 (8-ounce) salmon fillets
- coarsely ground black pepper
- 1 tablespoon canola oil
- Heat the oven to 300 degrees. If using wasbi powder, mix powder and water in a small bowl until smooth and set aside for 10 minutes (to enhance the wasabi flavors). Add the grated ginger, lemon juice, soy sauce and scallion to the wasabi.
- In a small bowl, combine the Old Bay, salt, sugar, and cornstarch. Rub into the flesh (not the skin) of the salmon. Season with a generous layer of coarsely ground black pepper, pressing the pepper into the salmon.
- 3. Heat the oil in a nonstick 12-inch oven-proof skillet over medium-high heat. Transfer the salmon to the pan, flesh-side down. Cook without moving for 1 minute, then flip and cook for another minute. Transfer the skillet to the oven; cook 8-10 minutes, or until the thickest part of the salmon reaches an internal temperature of 125 degrees. Serve immediately.