Sesame Grilled Salmon with Wasabi Slaw

Sesame Grilled Salmon with Wasabi Slaw

Prep Time

20 minutes

Cook Time

14 minutes

Serves

4 people

The zesty, aromatic flavor of Wasabi, a traditional sushi accompaniment, lends its spark to grilled salmon and a crunchy slaw.

Recipe courtesy of McCormick

Ingredients

  • 3 tablespoons McCormick® Gourmet Collection Wasabi Powder
  • 3 tablespoons water
  • 5 tablespoons seasoned rice or cider vinegar
  • 3 tablespoons vegetable oil
  • 3 tablespoons packed brown sugar
  • 1/4 teaspoon salt
  • 1/8 teaspoon McCormick® Gourmet Collection Ginger, Ground
  • 3 tablespoons McCormick® Gourmet Collection Sesame Seed, Toasted
  • 1 pound salmon fillets, skin removed
  • WASABI SLAW:
  • 1 cup thinly sliced Napa cabbage
  • 1 cup thinly sliced bok choy
  • 1 cup sliced red bell pepper
  • 1/2 small cucumber, skin on, quartered lengthwise, seeded and sliced thin (1/2 cup)

Preparation

  • 1 Mix wasabi and water in medium bowl; let stand 10 minutes. Add vinegar, oil, brown sugar, salt, ginger and toasted sesame seed. Reserve 1/4 cup of the dressing for the slaw.
  • 2
  • 3 Place salmon fillets in large resealable plastic bag or glass dish. Add remaining dressing; turn to coat well. Refrigerate 1 hour.
  • 4
  • 5 Meanwhile, for the Wasabi Slaw, mix Napa cabbage, bok choy, bell pepper and cucumber in large bowl. Add reserved dressing; toss well. Remove salmon from marinade. Discard any remaining marinade.
  • 6
  • 7 Grill over medium-high heat 6 to 7 minutes per side or until fish flakes easily with a fork. Serve with salmon with Wasabi Slaw.
  • 8
  • 9 TIP: TO BAKE SALMON: Bake in preheated 375°F oven 12 to 15 minutes or until fish flakes easily with a fork.

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