Asparagus. The salmon was frozen Coho Publix brand, first time I've tried it and it was delicious. I love this recipe. I used a bit more wasabi as it was Penzey's powdered that I mixed with water and it wasn't really hot.
The potatoes are linked, Charlie posted the recipe from Gourmet. They're really good, easy too, although I had a problem with them falling apart when smashed.
Also had my new favorite Chardonnay, Parker's Run, NOT from Walmart, lol. (Thread 14274)
* Exported for MasterCook 4 by Living Cookbook *
Grilled Salmon with Wasabi-Ginger Mayonnaise
Recipe By : Fine Cooking
Serving Size : 4 Preparation Time: 0:00
Categories : *Favorite Fish
Main Dish Sauce
Sauce
Amount Measure Ingredient -- Preparation Method
1 1/2 limes1/2 cup mayonnaise
1 1/2 Tbs wasabi paste; more to taste*
2 tsp finely grated fresh ginger
kosher salt and freshly ground black pepper
4 6-oz skinless salmon fillets
vegetable oil for the grill
1. Prepare a medium-hot grill fire (be sure the grill grate has been
scrubbed clean with a wire brush).
2. Cut the half lime into four wedges and set aside. Finely grate the zest
from the whole lime. Cut the zested lime in half and squeeze the juice from
one half into a small bowl (save the other half for another use). In a
medium bowl, combine 1 teaspoon of the lime juice with the lime zest,
mayonnaise, wasabi paste, ginger, and 1/4 teaspoon salt. Stir to combine.
Taste and add more wasabi paste if you'd like a zippier flavor.
3. Run your finger along each salmon fillet to feel for tiny bones; use
tweezers or needlenose pliers to pull out any that you find. Season the
fillets lightly with salt and pepper. Spoon about 2 tablespoons of the
mayonnaise mixture onto the salmon fillets and refrigerate the rest. With
your hands, spread the mayonnaise in a thin layer over all sides of the
fillets.
4. When the grill is ready, oil the grill grate using tongs and a paper
towel dipped in oil. Grill the salmon until crisp and slightly charred on
one side, about 4 minutes. Turn and continue to grill until the salmon is
just cooked through, another 3 to 6 minutes. Serve the salmon topped with a
dollop of the mayonnaise and a lime wedge on the side. Pass the remaining
mayonnaise at the table.
Cooking Tip: *You can find wasabi paste and powder at Asian groceries, or
try the Asian section of your supermarket.
Recipe Source: Fine Cooking
- - - - - - - - - - - - - - - - - -
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=112028
The potatoes are linked, Charlie posted the recipe from Gourmet. They're really good, easy too, although I had a problem with them falling apart when smashed.
Also had my new favorite Chardonnay, Parker's Run, NOT from Walmart, lol. (Thread 14274)
* Exported for MasterCook 4 by Living Cookbook *
Grilled Salmon with Wasabi-Ginger Mayonnaise
Recipe By : Fine Cooking
Serving Size : 4 Preparation Time: 0:00
Categories : *Favorite Fish
Main Dish Sauce
Sauce
Amount Measure Ingredient -- Preparation Method
1 1/2 limes1/2 cup mayonnaise
1 1/2 Tbs wasabi paste; more to taste*
2 tsp finely grated fresh ginger
kosher salt and freshly ground black pepper
4 6-oz skinless salmon fillets
vegetable oil for the grill
1. Prepare a medium-hot grill fire (be sure the grill grate has been
scrubbed clean with a wire brush).
2. Cut the half lime into four wedges and set aside. Finely grate the zest
from the whole lime. Cut the zested lime in half and squeeze the juice from
one half into a small bowl (save the other half for another use). In a
medium bowl, combine 1 teaspoon of the lime juice with the lime zest,
mayonnaise, wasabi paste, ginger, and 1/4 teaspoon salt. Stir to combine.
Taste and add more wasabi paste if you'd like a zippier flavor.
3. Run your finger along each salmon fillet to feel for tiny bones; use
tweezers or needlenose pliers to pull out any that you find. Season the
fillets lightly with salt and pepper. Spoon about 2 tablespoons of the
mayonnaise mixture onto the salmon fillets and refrigerate the rest. With
your hands, spread the mayonnaise in a thin layer over all sides of the
fillets.
4. When the grill is ready, oil the grill grate using tongs and a paper
towel dipped in oil. Grill the salmon until crisp and slightly charred on
one side, about 4 minutes. Turn and continue to grill until the salmon is
just cooked through, another 3 to 6 minutes. Serve the salmon topped with a
dollop of the mayonnaise and a lime wedge on the side. Pass the remaining
mayonnaise at the table.
Cooking Tip: *You can find wasabi paste and powder at Asian groceries, or
try the Asian section of your supermarket.
Recipe Source: Fine Cooking
- - - - - - - - - - - - - - - - - -
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=112028