Wasabi Crusted Atlantic Salmon - Sweet Soy Recipe
Pickled baby bok choy, sansho – sweet pomme puree
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Ingredients
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Salmon
Sweet Soy Glaze
Pickled Baby Bok Choy
Sweet Pomme Puree
Garnish
Method
Preparation
- 1
Prepare the Sweet Soy Glaze
In a small saucepan, combine soy sauce, honey, rice vinegar, and sesame oil. Heat over medium heat until it simmers, then reduce the heat and let it thicken for about 10 minutes. Set aside.
- 2
Pickle the Baby Bok Choy
In a bowl, mix rice vinegar, water, sugar, and salt until dissolved. Add the baby bok choy and let it sit for at least 30 minutes to pickle.
- 3
Cooking the Salmon
- 4
Prepare the Salmon
Preheat the oven to 400°F (200°C). In a small bowl, mix wasabi paste, salt, and black pepper. Spread this mixture evenly over the top of each salmon fillet.
- 5
Coat with Panko
Press panko breadcrumbs onto the wasabi-coated salmon fillets to create an even crust.
- 6
Cook the Salmon
Heat olive oil in a large oven-safe skillet over medium-high heat. Once hot, add the salmon fillets, skin-side down, and sear for 3-4 minutes until golden brown. Transfer the skillet to the preheated oven and bake for an additional 8-10 minutes, or until the salmon is cooked through and flakes easily with a fork.
Serving
- 7
Plate the Dish
On each plate, add a generous scoop of sweet pomme puree. Place a salmon fillet on top and drizzle with sweet soy glaze. Add a side of pickled baby bok choy for freshness. Garnish with sansho pepper and chopped green onions.
