Wasabi And Salmon Cucumber Appetizers Recipes

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WASABI AND SALMON CUCUMBER APPETIZERS



Wasabi and Salmon Cucumber Appetizers image

Add a little heat to your cucumber appetizers. Combine wasabi powder, sockeye salmon and cream cheese for spicy Wasabi and Salmon Cucumber Appetizers.

Provided by My Food and Family

Categories     Home

Time 30m

Yield Makes 6 servings.

Number Of Ingredients 5

2 oz. PHILADELPHIA Cream Cheese, softened
1/2 tsp. wasabi powder
a bit of warm water (about 3/8 tsp.)
2 cucumbers
4 oz. smoked sockeye salmon

Steps:

  • About twenty minutes before you want to start working, set the cream cheese out on the counter to soften. (You can skip this step, if necessary, but it will mean a bit more effort in the next step, mixing the cream cheese with the wasabi.)
  • When the cream cheese is softened, combine the wasabi powder and water to make a smooth paste. Mix the cream cheese in with the wasabi paste until it is combined.
  • Wash the cucumbers well and then peel them lengthwise in alternating strips.
  • Slice the cucumbers into disks about an eighth to a quarter inch thick.
  • Top each cucumber slice with a fold of smoked salmon.
  • Put a ½ tsp. of cream cheese atop the salmon.
  • Secure each appetizer with a toothpick.
  • Serve on a tray.
  • Note: Takes a half hour of active labor plus about twenty minutes to soften the cream cheese.

Nutrition Facts : Calories 70, Fat 4.5 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 25 mg, Sodium 140 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 5 g

TEA --SMOKED SALMON WITH WASABI CUCUMBER 'REMOULADE' WITH TOAST POINTS



Tea --Smoked Salmon with Wasabi Cucumber 'Remoulade' with Toast Points image

Provided by Ming Tsai

Categories     main-dish

Number Of Ingredients 19

5 cups water
1 cup sake
1/2 cup sugar
1/2 cup Kosher salt
2 tablespoons minced ginger
1 tablespoon toasted whole Szechwan peppercorns
1 side skinless salmon fillet, pin bones removed, 5 to 6 pounds
6 tablespoons pommery mustard
2 tablespoons wasabi paste
1 tablespoon chopped garlic
1/3 cup rice wine vinegar
2/3 cup canola oil
1/3 cup chopped cucumbers, peeled and de-seeded
1/3 cup chopped scallions, green parts only
2 tablespoons chopped cilantro
Salt and pepper, to taste
2 cups sugar
2 cups long grain rice
2 cups jasmine tea

Steps:

  • In a medium bowl, combine the water, sake, sugar, salt, ginger, and peppercorns. Stir until the salt and sugar have dissolved; the liquid should taste like sweet seawater. Place the fish in a salmon poacher. Pour the liquid over the salmon, cover, and allow to brine, refrigerated, about 1 hour.;
  • In a food processor, combine the mustard, wasabi paste, garlic, and vinegar. While the processor is running, slowly drizzle in the canola oil until an emulsion is formed. Remove the mayonnaise-like mixture from the processor and place in a non-reactive stainless steel bowl. Fold in the cucumbers, scallions, and cilantro, season with salt and pepper and refrigerate until ready to use.;
  • Remove the salmon from the poacher and thoroughly clean the poacher. Place 2 over-turned ramekins on either side of the inside of the poacher. Line the interior of the poacher, up to the rim, with foil. Make sure that the foil is placed over the ramekins. Repeat with another piece of foil. Add the sugar, rice and jasmine tea to the foil lined poacher. Cover and heat over medium heat until the rice mixture begins to smoke. Place the salmon on top of poaching rack, lower into the poacher, turn the heat to low, and smoke the salmon, covered, for 10 minutes. Turn off the heat and smoke the salmon for and additional 10 minutes. The salmon will be cooked medium-rare to medium. Keep the salmon warm in the poacher.
  • Garnish: 1 medium cucumber, peeled, and thinly sliced Toast points
  • Plating: Line a large Chinese-style platter with the thinly sliced cucumbers. Place the side of smoked salmon on top of the cucumbers. Arrange the toast points around the salmon. Present the remoulade in a small bowl accompanying the platter. If desired, drizzle a small amount of the remoulade on the salmon.

SMOKED SALMON WITH AVOCADO AND WASABI CREAM CHEESE FINGER SANWICHES



Smoked Salmon with Avocado and Wasabi Cream Cheese Finger Sanwiches image

This is a fun take on my favorite kind of sushi: salmon and avocado with a healthy dose of wasabi. I keep it open-faced here so you can see how pretty the insides look and so as not to cover up the succulence of the ingredients with too much bread.

Provided by Dave Lieberman

Categories     appetizer

Time 15m

Yield 24 pieces

Number Of Ingredients 6

3 tablespoons wasabi paste, or to taste
1/3 cup cream cheese, at room temperature
24 party pumpernickel bread slices
1 ripe Hass avocado
1/2 lemon
16 ounces smoked salmon, thinly sliced

Steps:

  • Mix the wasabi with the cream cheese in a small bowl. Spread the bread slices with a thin, even layer of the mixture.
  • Cut the avocado in half lengthwise and twist the 2 halves apart and remove the pit. Use a spoon to remove the avocado flesh in 1 piece. Slice each avocado half in 1/8-inch slices. Place the avocado slices in a bowl and squeeze juice from 1/2 lemon over avocado slices and toss gently.
  • Cover each bread slice with a single layer of avocado slices. Top with a piece of salmon. Serve as soon as possible.

SALMON AND CUCUMBER TARTARE WITH WASABI SAUCE



Salmon and Cucumber Tartare With Wasabi Sauce image

This makes a delightful hors d'oeuvre, appetizer or even a light supper. If you're serving it as an hors d'oeuvre you can spoon it onto cucumber rounds, small endive leaves or toasted pita triangles. The better the salmon, the better this will be (sashimi grade is the best).

Provided by Martha Rose Shulman

Categories     easy, quick, appetizer

Time 10m

Yield 4 to 6 appetizer servings

Number Of Ingredients 13

1 pound salmon fillet, skin and small bones removed
1 cup (about 5 ounces) finely diced cucumber
1 medium size shallot, minced
2 tablespoons capers, rinsed and chopped
1 to 2 tablespoons minced pickled ginger (available in Japanese markets), to taste, plus additional pickled ginger for garnish
1/2 teaspoon Worcestershire sauce
Salt and freshly ground pepper to taste
2 tablespoons fresh lemon juice
2 teaspoons wasabi paste
1 tablespoon seasoned rice vinegar
1 teaspoon soy sauce
2 tablespoons extra virgin olive oil
Chopped chives for garnish

Steps:

  • Make sure there are no small pin bones in the salmon. Remove with tweezers if there are, then mince the fish very fine. Combine with the cucumber in a medium bowl.
  • Rinse the shallot with cold water and drain on a paper towel. Add to the salmon and cucumber. Add the capers, minced pickled ginger, Worcestershire sauce, salt and pepper, and lemon juice and toss together.
  • In a small bowl or measuring cup, whisk together the wasabi or horseradish, vinegar, soy sauce, and olive oil. Toss with the fish and cucumber mixture. Cover and refrigerate until ready to serve.
  • To serve, spoon onto cucumber rounds or pita triangles, or mold in plastic wrap-lined ramekins and unmold onto plates as a first course. Sprinkle with chives and garnish with pickled ginger.

Nutrition Facts : @context http, Calories 213, UnsaturatedFat 10 grams, Carbohydrate 4 grams, Fat 15 grams, Fiber 1 gram, Protein 16 grams, SaturatedFat 3 grams, Sodium 294 milligrams, Sugar 1 gram

FRESH CUCUMBER SLICES WITH SMOKED SALMON AND WASABI CREAM



Fresh Cucumber Slices With Smoked Salmon and Wasabi Cream image

Classic elegant little Scandinavian appetizers, with a fusion accent! These can be made up in advance, then assembled before serving.

Provided by BecR2400

Categories     Vegetable

Time 15m

Yield 20 serving(s)

Number Of Ingredients 9

1 English cucumber
3 -4 ounces thinly sliced smoked salmon
1 -2 teaspoon lemon juice
1/2 cup cream cheese, at room temperature
1 1/2 teaspoons finely chopped fresh dill
1 1/2 teaspoons finely chopped fresh chives
fresh ground black pepper, to taste
1 tablespoon wasabi powder or 1 tablespoon wasabi paste, to taste
fresh dill, to garnish

Steps:

  • Partially peel cucumber horizontally (so that some dark green still shows), then slice into 20 @ 1/4-inch thick rounds. Lay on paper towels.
  • Arrange slices of smoked salmon on top of the cucumber slices, cutting salmon to fit.
  • Drizzle salmon with lemon juice and lightly sprinkle with pepper.
  • In a small bowl whip together the cream cheese, fresh dill, fresh chives, pepper, and wasabi powder.
  • Top salmon with wasabi cream, and garnish with fresh dill.

Nutrition Facts : Calories 27.9, Fat 2.2, SaturatedFat 1.3, Cholesterol 7.4, Sodium 52.8, Carbohydrate 0.7, Fiber 0.1, Sugar 0.3, Protein 1.4

BAKED SALMON WITH WASABI SAUCE



Baked Salmon with Wasabi Sauce image

Wasabi adds a flavorful kick to baked salmon that can be on the dinner table in just 30 minutes.

Provided by Angie McGowan

Categories     Entree

Time 30m

Yield 4

Number Of Ingredients 12

4 salmon fillets
1 1/4 teaspoons salt
1 teaspoon pepper
1 tablespoon olive oil
1/2 cup mayonnaise
1/2 cup loosely packed fresh cilantro
1 clove garlic, finely chopped
1 tablespoon grated gingerroot
2 to 3 teaspoons wasabi powder or paste
3 tablespoons lime juice
1/2 teaspoon sugar
1/4 cup sliced green onions

Steps:

  • Heat oven to 400°F. Spray cookie sheet with cooking spray. Place salmon, skin side down, on cookie sheet. Sprinkle with 1 teaspoon of the salt and the pepper; drizzle with oil.
  • Bake 15 to 20 minutes or until salmon flakes easily with fork.
  • Meanwhile, in food processor, place mayonnaise, cilantro, garlic, gingerroot, wasabi powder, lime juice, sugar and remaining 1/4 teaspoon salt. Cover; process with on-and-off pulses until cilantro is finely chopped.
  • Transfer salmon to individual serving plates; top with wasabi sauce. Sprinkle with onions.

Nutrition Facts : ServingSize 1 Serving

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