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 Sauce
Pickled Baby Bok Choy
Sweet Pomme Puree
Sansho Pepper
Method
Salmon
- 1
Prepare the Salmon
Preheat the oven to 400°F (200°C). Place the salmon fillets on a baking sheet lined with parchment paper.
- 2
Season the Salmon
In a small bowl, mix the wasabi paste, olive oil, salt, and black pepper until well combined. Spread this mixture evenly over the top of each salmon fillet.
- 3
Crust the Salmon
Sprinkle the panko breadcrumbs over the wasabi-coated salmon, pressing lightly to ensure they adhere. Bake in the preheated oven for 12-15 minutes, or until the salmon is cooked through and the crust is golden.
Sweet Soy Sauce
- 4
Prepare Sweet Soy Sauce
In a small saucepan, combine the soy sauce, honey, rice vinegar, and sesame oil. Heat the mixture over medium heat until it begins to simmer, then reduce the heat and let it simmer for 5 minutes until slightly thickened.
Pickled Baby Bok Choy
- 5
Pickle the Bok Choy
In a saucepan, combine the rice vinegar, water, sugar, and salt. Bring the mixture to a boil, then remove from the heat. Add the baby bok choy, ensuring they are submerged. Let them sit for at least 30 minutes to pickle.
Sweet Pomme Puree
- 6
- 7
Make the Puree
Drain the potatoes and return them to the pot. Add the butter, heavy cream, salt, and white pepper. Mash until smooth and creamy. Adjust seasoning to taste.
Plating
- 8
Assemble the Dish
On each plate, place a generous scoop of sweet pomme puree, top with a piece of wasabi-crusted salmon, and arrange pickled baby bok choy alongside. Drizzle the sweet soy sauce over the salmon and serve immediately.
