Coconut and Wasabi Crusted Salmon With Sesame Salad

Amarante

Thu, Dec 31 2020, 11:09 am

This was a great addition to my repertoire of relatively easy salmon recipes with a twist. Very easy to put together. I think it was inspired by the coconut shrimp dishes that seem to be on a lot of restaurant menus - non kosher obviously Very Happy

The dressing was delicious and easy to make and would be a good dressing for any meal with Asian flavors going on.

I did make an Asian cucumber salad as an additional side. It was easy to make ahead of time as was the salad dressing so the meal itself came together quickly as dinner hour.

Coconut and Wasabi Crusted Salmon With Sesame Salad

Excerpt From: Sean Hogan - Cosmic Kitchen; Breakfast, Lunch and Friends

This Hawaii/Alaska fusion dish brings the best of the two states together. The crust keeps the fish moist on the inside, with a burst of heat from the wasabi and crunch from the toasted coconut — who needs boring old fish ’n chips?

~ Makes 4 servings ~

4 (6-ounce) salmon filets
salt and pepper to taste
½ teaspoon oregano
2 teaspoons lime juice
4 teaspoons wasabi paste
1 cup shredded coconut
1 cup panko
2 tablespoons canola oil
sweet chili sauce

Sesame Salad

½ cup rice wine vinegar
¼ cup honey
¼ cup soy sauce
3 tablespoons sriracha sauce
1 cup peanut oil
¼ cup sesame oil
1 bag mixed greens

Garnish: avocado and Marinated Cucumbers (see here)

1. Preheat the oven to 375° F. Season the fish with salt, pepper, oregano and lime juice. Place the filets skin side down on a plate and smear 1 teaspoon of wasabi evenly over the top of each filet.

2. Mix the coconut and panko together and press into the wasabi-coated fish to form a crust on 1 side only.

3. In a hot skillet, place the salmon crusted side down into the sizzling oil for 2 to 3 minutes. Turn the fish over and finish in the oven.

4. For the dressing: Place the vinegar, honey, soy sauce and sriracha in a bowl and slowly whisk in the peanut and sesame oil. Toss the mixed greens with just enough dressing to coat the leaves. Garnish with avocado and Marinated Cucumber.

5. Drizzle the salmon with sweet chili sauce and serve with the sesame-dressed salad and short grain rice.