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The zesty, aromatic flavor of wasabi, a traditional sushi accompaniment, lends its spark to grilled salmon and a crunchy slaw.
3 tablespoons wasabi powder
3 tablespoons water
5 tablespoons seasoned rice
3 tablespoons vegetable oil
3 tablespoons packed brown sugar
1/4 teaspoon salt
1/8 teaspoon McCormick Gourmet™ Ginger, Ground
3 tablespoons McCormick Gourmet™ Sesame Seed, Toasted
1 pound salmon fillets, skin removed
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)
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.
Place salmon fillets in large resealable plastic bag or glass dish. Add remaining dressing; turn to coat well. Refrigerate 1 hour.
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.
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.
To bake salmon: Bake in preheated 375°F oven 12 to 15 minutes or until fish flakes easily with a fork.
Nutritional Information coming soon!