We love salmon, not only for all the great heart health Omega-3 fatty acids it contains, but it tastes great and cooks quickly. Have an instant read thermometer nearby while you cook. When the internal temperature of the salmon reaches 145 degrees, you're ready to eat.
1 lb. salmon (thickest cut, if possible)
2 T. brown sugar
4 cloves garlic, minced
1 T. ginger, grated
1 T. olive oil
1/2 cup soy sauce
Carefully remove the skin from the salmon fillets and cut salmon into 2-inch pieces.
In a medium bowl, combine brown sugar, soy sauce, garlic, and ginger. Toss salmon pieces in the same bowl along with the sauce and allow to marinate for at least 30 minutes.
In a large skillet, heat the oil over medium-high heat. Add the salmon pieces to the skillet and allow to sear, without moving, about 2 minutes. Turn the salmon pieces over and sear for another 2 minutes. You may need to do this in batches, depending on the size of your skillet.
Serve the salmon bites with this Wasabi Aioli drizzled over them or provide a small ramekin for dipping.
In a small bowl, whisk together the following. A little hesitant to use that much wasabi paste, start with half (or less) that amount. Taste, and if more is needed, you can always add some.
1/2 cup mayonnaise
1 T. Wasabi paste
1 T. lemon juice
Adapted from The Modern Proper.
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You would think being half Japanese I would like wasabi. I hate it and I hate anything with horse radish. We didn't grow up eating it. So I never adapted to the taste. Many, many years after I left home they finally opened a Japanese restaurant in our town. My mom ate wasabi like it was butter.
ReplyDeleteI can take it in small doses or mixed with mayo like this. I love the story of your mom though! :)
ReplyDelete