Sesame and Wasabi Crusted Salmon
The first time I tasted sesame crusted fish of any kind was 20 years ago at the Brewster Fish House on Cape Cod. It was Sesame Crusted Pollack and it was divine; I’ve been sesame crusting fish ever since! This Sesame and Wasabi Crusted Salmon Recipe is a delicious, easy way to prepare salmon. And if you're craving sushi, the wasabi mayo recipe used in this meal may be just the fix you need. Best of all, it's a lot more affordable than sushi!
I was in love with wasabi even before sesame crusting. Wasabi is a Japanese horseradish that dates back to the 8th century. I used to actually crave wasabi, so I decided it wasn’t just for sushi, but that it was OK to use it on cooked fish as well. Marrying wasabi with sesame crust was a natural progression.
This Japanese inspired dinner is one I make all the time. Although it is a simple salmon recipe, Sesame and Wasabi Crusted Salmon is also perfect for a dinner party to serve to guests. You can prep the fish ahead of time, and put it in the oven right before you are ready to serve. This baked salmon is definitely one of my favorite recipes with wasabi, and one of my favorite salmon recipes, and there’s only 4 ingredients!
Sesame and Wasabi Crusted Salmon Recipe
1 1/2 pounds salmon
1 tablespoon wasabi
1/2 cup light mayonnaise
1/4 cup black & white sesame seeds
1. Cut Salmon into 4 pieces by cutting it in half, and then each half in half again.
2. Mix together the mayonnaise and wasabi, and spread it evenly on the salmon.
3. Sprinkle salmon with sesame seeds and coat well.
4. Bake for approximately 7-10 minutes until salmon is the desired temperature.
6. When rice is almost done, add the beans with some of the liquid, and season with salt and pepper.
1. Taste the wasabi mayo before you put it on the salmon, and adjust to your personal spice level if needed.
2. If you cannot get prepared wasabi, buy powder and prepare as directed. Or, you can substitute horseradish in a real pinch.
1. You can prepare everything and keep it raw to cook right before you eat it.
2. I prefer to eat fish fresh or the next day, but it can be cooked ahead and reheated as well.