The zesty, aromatic flavor of wasabi, a traditional sushi accompaniment, lends its spark to grilled salmon and a crunchy slaw.
20m
PREP TIME
14m
COOK TIME
13
INGREDIENTS
Servings: 4
Ingredients
- Sesame Grilled Salmon
- 3 tablespoons wasabi powder
- 3 tablespoons water
-
5
tablespoons
seasoned
rice
![substitution]( "substitution")
Substitutions available
- cider vinegar
- 3 tablespoons vegetable oil
- 3 tablespoons packed brown sugar
- 1/4 teaspoon salt
- 1/8 teaspoon McCormick Gourmet™ Organic Ground Ginger
- 3 tablespoons McCormick Gourmet™ Organic 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)
INSTRUCTIONS
- 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 Place salmon fillets in large resealable plastic bag or glass dish. Add remaining dressing; turn to coat well. Refrigerate 1 hour
- 3 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
- 4 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
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NUTRITION INFORMATION
(per Serving)Nutrition information coming soon.
