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This product has no significant nutritional value.
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