Asian Grilled Salmon Sandwich With A Wasabi Mayo Recipes

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ASIAN GRILLED SALMON SANDWICH WITH A WASABI MAYO



Asian Grilled Salmon Sandwich With a Wasabi Mayo image

I originally had a version of this sandwich at a small little restaurant in MN on a business trip. They were nice enough to give me the recipe for their marinade and the rest was simple to figure out - and you can't believe what they charged for it. It is very quick and easy to make, especially on the grill for a perfect summertime light and healthy meal. A bit of a kick from from the wasabi and the cool flavors from the cucumber and onions are perfect with the Asian marinated salmon. Make sure to use a good roll, either a ciabatta or baguette are perfect for this sandwich. Serve with a light citrus salad or an Asian coleslaw.

Provided by SarasotaCook

Categories     Lunch/Snacks

Time 30m

Yield 4 large sandwiches, 4 serving(s)

Number Of Ingredients 16

1 -1 1/2 lb salmon (you want 4 nice fillets that will fit the size of the rolls you are using)
1/2 cup soy sauce
2 tablespoons olive oil
2 teaspoons garlic, minced
4 tablespoons fresh ginger, minced (2 teaspoons ground ginger)
pepper
1 1/2 cups cucumbers, peeled, cut in half lengthwise and then thin sliced (I prefer seedless, if you use a "regular" cucumber, I lightly de-seed)
1 cup onion, thin sliced (I cut my onion in quarters and then thin slice)
1/2 cup rice wine vinegar (white wine vinegar would be a descent substitute)
1/2 teaspoon sugar, to taste (See NOTE below)
4 teaspoons wasabi powder (I use wasabi paste so there would be no need for the water, but the powder works just as well)
4 teaspoons water
1 cup mayonnaise
4 ciabatta rolls (2-4 small baguettes is also a nice alternative, a hearty Italian or rustic roll is also a great subs)
arugula
tomatoes, slices (optional)

Steps:

  • Mayonnaise -- Whether you use the paste or use the powder, both work well. Using the powder, just mix the powder and water together to make a paste and then add to the mayonnaise. Put in the refrigerator until ready to use. This can easily be made well in advance.
  • Salmon Marinade -- I like this to marinade 1-2 hours, but not much longer; even 30 minutes would give you a nice flavor. Mix the soy sauce, olive oil, ginger and garlic in a large baggie and add the salmon. Seal the bag and toss well to coat all the salmon. Just let it marinade.
  • Cucumbers and Onions -- In a small bowl, add the cucumbers, onions and the rice wine vinegar. NOTE: Some like the onions and cucumbers a bit sweeter so just add a bit of sugar. Also, if you use white wine vinegar vs rice wine vinegar, it isn't as sweet, so you may want to add a bit more sugar to sweeten it. Just let them set at room temperature as the salmon marinates. These also can be done ahead of time. They would be fine made the day before.
  • Grilling -- First, make sure to take the salmon out of refrigerator to take the chill off. As I mentioned, this is really best made on the outside grill, but even a inside grill pan would be fine. If you don't have either, just use a saute pan. Season your grill or pan with a little nonstick spray and bring to medium high to high heat. Make sure to also season your salmon with a little pepper and grill on each side 4-5 minutes. I prefer to put the flesh side down first and then flip it over, brush with some of the marinade and continue to cook another 4-5 minutes. You want the salmon to be fork tender. Remove from the grill and set to the side as you put your sandwiches together. Simply use a fork and pull the fillet off the skin.
  • Rolls -- As the sandwich is grilling, I like to lightly toast the rolls. No need for butter or oil.
  • Sandwich -- Spread a little of the wasabi mayo on each of the rolls (top and bottom), then add the arugula, salmon and finish with the cucumber onion salad.
  • Serve -- Serve with some Asian slaw or a nice fresh citrus salad. This is a hearty sandwich and it is a great lunch sandwich or even a great light dinner. ENJOY!
  • Note: If you have any of the cucumbers left over. They will stay a few days in your fridge just fine and they are great on roast beef, ham, chicken sandwiches or are wonderful over grilled fish. Or toss with some romaine and some other fresh ingredients for a nice kick to your salad.

Nutrition Facts : Calories 485.1, Fat 31.5, SaturatedFat 4.8, Cholesterol 67.4, Sodium 2517.2, Carbohydrate 23.2, Fiber 1.3, Sugar 7.4, Protein 28.4

ASIAN SALMON LOAF WITH WASABI MAYO



Asian Salmon Loaf With Wasabi Mayo image

Make and share this Asian Salmon Loaf With Wasabi Mayo recipe from Food.com.

Provided by ratherbeswimmin

Categories     Oven

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 16

1 (16 ounce) salmon fillets, skinned, pinbones removed
2 ounces smoked salmon, finely chopped
2 scallions, finely chopped (white and light green parts)
1 tablespoon soy sauce
2 teaspoons toasted sesame oil
1 tablespoon grated fresh ginger
1 tablespoon minced garlic
1/2 cup plain dried breadcrumbs
2 large eggs
olive oil
1 tablespoon black sesame seed
1 tablespoon white sesame seeds
1 tablespoon wasabi paste (or 1-2 t. powdered wasabi)
1/4 cup mayonnaise
1 teaspoon water, plus more if needed
2 teaspoons chopped fresh chives

Steps:

  • Preheat oven to 350°.
  • Cut the salmon fillet into 4-5 large pieces and place in a food processor.
  • Pulse about 6 times, add the smoked salmon, and pulse another 4-5 times, stopping while the fish still has some texture.
  • Transfer the salmon to a bowl and add the scallions, soy sauce, sesame oil, ginger, garlic, bread crumbs, and eggs.
  • Mix with a spoon or your hands until well combined.
  • Shape the salmon mixture into a loaf about 8 inches long, 3 inches wide, and 1-2 inches high and place it in an oiled 9 x 12 inch pan, preferably Pyrex.
  • Pour the black and white sesame seeds into a cup and mix them.
  • Sprinkle the seeds evenly over the top of the salmon loaf, pressing lightly to make the seeds adhere.
  • Bake for20-30 minutes, or until the loaf feels springy to the touch and an instant-read thermometer measures 145° in the thickest part.
  • Mayo-in a small bowl, whisk the wasabi into the mayonnaise, 1/2 teaspoon at a time, tasting after each addition.
  • If it's not spicy enough, add another 1/2 teaspoon.
  • Add the water, 1/2 teaspoon at a time, stirring , until the mayo has the consistency of a sauce.
  • Just before serving, fold in the chopped chives, stirring until they are evenly distributed.
  • To serve, slice the salmon loaf and spoon a good dollop of the mayo beside each slice.

SESAME SALMON WITH WASABI MAYO



Sesame Salmon with Wasabi Mayo image

I created this recipe to mimic the flavors of sushi. It's remarkably simple and turns out well every time. -Carolyn Ketchum, Wakefield, Massachusetts

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 6 servings.

Number Of Ingredients 10

2 tablespoons butter, melted
3 tablespoons sesame oil, divided
1 salmon fillet (2 pounds)
1/4 teaspoon salt
1/4 teaspoon pepper
1/3 cup mayonnaise
1-1/2 teaspoons lemon juice
1 teaspoon prepared wasabi
4 green onions, chopped
2 tablespoons sesame seeds, toasted

Steps:

  • Drizzle butter and 2 tablespoons oil into a 13x9-in. baking dish; tilt to coat bottom. Place salmon in dish; brush with remaining oil and sprinkle with salt and pepper., Bake, uncovered, at 425° until fish just begins to flake easily with a fork, 18-22 minutes. Meanwhile, combine the mayonnaise, lemon juice and wasabi. Sprinkle salmon with onions and sesame seeds. Serve with sauce.

Nutrition Facts : Calories 439 calories, Fat 36g fat (8g saturated fat), Cholesterol 90mg cholesterol, Sodium 302mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 1g fiber), Protein 26g protein.

GRILLED SALMON WITH WASABI MAYONNAISE



Grilled Salmon with Wasabi Mayonnaise image

Make entertaining look easy with these salmon appetizers made for the grill. They're bite-sized, portable and pack a delicious Asian-inspired kick.

Provided by Betty Crocker Kitchens

Categories     Appetizer

Time 40m

Yield 16

Number Of Ingredients 8

2 tablespoons soy sauce
2 teaspoons white wine vinegar
1 teaspoon vegetable oil
1/2 teaspoon grated gingerroot
1/2 pound salmon fillet
1/2 cup wasabi mayonnaise (from 11-ounce bottle)
16 round wheat crackers
1 medium green onion, thinly sliced (1 tablespoon)

Steps:

  • Heat coals or gas grill for direct heat. Mix soy sauce, vinegar, oil and gingerroot in small shallow container. Place salmon in mixture, skin side up. Let stand 10 minutes.
  • Cover and grill salmon, skin side down, 4 to 6 inches from medium heat 10 to 12 minutes, brushing once with marinade, until salmon flakes easily with fork.
  • To serve, spread mayonnaise on crackers; top each with about 1 tablespoon flaked salmon, additional mayonnaise and green onion.

Nutrition Facts : Calories 90, Carbohydrate 3 g, Cholesterol 15 mg, Fat 1, Fiber 0 g, Protein 3 g, SaturatedFat 1 g, ServingSize 1 Appetizer, Sodium 180 mg, Sugar 0 g, TransFat 0 g

ASIAN SPICED SALMON WITH WASABI MAYONNAISE



Asian Spiced Salmon With Wasabi Mayonnaise image

Make and share this Asian Spiced Salmon With Wasabi Mayonnaise recipe from Food.com.

Provided by Schutte

Categories     One Dish Meal

Time 35m

Yield 4 serving(s)

Number Of Ingredients 10

1 cup mayonnaise
4 teaspoons soy sauce
1 1/2 teaspoons sugar
2 teaspoons wasabi, paste (or to taste)
1/2 cup soy sauce
2 -4 garlic cloves, chopped (to taste)
2 tablespoons lemon juice, plus
2 teaspoons lemon juice
4 teaspoons sugar
4 salmon fillets

Steps:

  • Mix all the ingredients for wasabi mayonnaise and place in refrigerator. The longer the better.
  • Mix or whisk all the marinade ingredients and pour in a large sealable bag over the salmon (I like to use the 1 gallon freezer bags).
  • Rotate the bag a few times (make sure the bag is closed) to make sure marinade gets all over all of the pieces of salmon.
  • Marinate in the refrigerator for at least 30 minutes (salmon can handle a little longer if you wish, but I wouldn't go over 2 hours).
  • Grill on high heat for 4 to 5 minutes on each side, or until done. Internal temperature should be 140 degrees.
  • Serve with wasabi mayonnaise.

WASABI MAYO SALMON AND AVOCADO SANDWICH



Wasabi Mayo Salmon and Avocado Sandwich image

This is one flavorful sandwich. I loved the deep fried salmon pieces. And the wasabi in the sauce has just enough flavor to let you know that it is there but not overpowering. I also enjoyed the sauteed avocado. I've had never had it that way before but it was perfect for a warm sandwich.

Provided by Hidemi Walsh

Categories     Sandwiches

Number Of Ingredients 12

1 salmon fillet (0.35lb)
1 Tbsp rice flour
1 Tbsp cornstarch
salt and pepper
1 1/2 Tbsp mayonnaise
1 tsp soy sauce
1 tsp wasabi paste
peanut oil for deep-fry
1/2 avocado
1 Tbsp butter, unsalted
1 Tbsp sliced almonds
2 croissants, split horizontally

Steps:

  • 1. Remove skin from salmon fillet and cut into small bite size. Put into a bowl and sprinkle salt and black pepper.
  • 2. Make sauce. In a bowl, mix together mayonnaise, soy sauce and wasabi paste.
  • 3. Put enough peanut oil to deep-fry salmons into a work or fry pan and turn on the heat.
  • 4. In a bowl, stir together rice flour and cornstarch. Coat salmons and deep fry salmons until crisp and cooked through. Drain on paper towels.
  • 5. Put the salmons into the sauce bowl and toss to coat. Fold in sliced almond. Set aside.
  • 6. Slice avocado thinly. In a skillet, melt butter over medium heat and sauté avocadoes for 1-2 minutes. Season with salt and black pepper.
  • 7. On the bottom of croissant, place avocados, then salmons. Put the top of croissant to close the sandwich

ASIAN GRILLED SALMON



Asian Grilled Salmon image

Ina Garten's Asian Grilled Salmon, from Barefoot Contessa on Food Network, is a light, quick main dish with salty-sharp flavors like Dijon and soy sauce.

Provided by Ina Garten

Categories     main-dish

Time 34m

Yield 6 servings

Number Of Ingredients 5

1 side fresh salmon, boned but skin on (about 3 pounds)
2 tablespoons Dijon mustard
3 tablespoons good soy sauce
6 tablespoons good olive oil
1/2 teaspoon minced garlic

Steps:

  • Light charcoal briquettes in a grill and brush the grilling rack with oil to keep the salmon from sticking.
  • While the grill is heating, lay the salmon skin side down on a cutting board and cut it crosswise into 4 equal pieces. Whisk together the mustard, soy sauce, olive oil, and garlic in a small bowl. Drizzle half of the marinade onto the salmon and allow it to sit for 10 minutes.
  • Place the salmon skin side down on the hot grill; discard the marinade the fish was sitting in. Grill for 4 to 5 minutes, depending on the thickness of the fish. Turn carefully with a wide spatula and grill for another 4 to 5 minutes. The salmon will be slightly raw in the center, but don't worry; it will keep cooking as it sits.
  • Transfer the fish to a flat plate, skin side down, and spoon the reserved marinade on top. Allow the fish to rest for 10 minutes. Remove the skin and serve warm, at room temperature, or chilled.

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