RECIPE: Rec: Grilled Salmon with Wasabi-Ginger Mayonnaise

RECIPE:
C

curious1

Well-known member
This was absolutely delicious. We used a 1 1/2 lb fillet and prepared wasabi instead of making it from paste. Served it with cilantro rice and stir-fried veggies.

From Fine Cooking #73 and Molly Stevens.

Grilled Salmon with Wasabi-Ginger Mayonnaise

1-1/2 limes

1/2 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

Prepare a medium-hot grill fire (be sure the grill grate has been scrubbed clean with a wire brush).

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 tsp. of the lime juice with the lime zest, mayonnaise, wasabi paste, ginger, and 1/4 tsp. salt. Stir to combine. Taste and add more wasabi paste if you’d like a zippier flavor.

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 Tbs. 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.

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.

http://www.taunton.com/finecooking/recipes/grilled-salmon-wasabi-ginger-mayonnaise.aspx?collection=66640

 
Rec: Cilantro Rice

We had heat going on elsewhere so I subbed a little fresh green pepper for the jalapeno.

Cilantro Rice

Martina Tio, Singapore: "I never stop thinking about the speckled rice at Cafe Pasqual's, in Santa Fe, New Mexico. Can you get the recipe?" Cooled with cilantro and scallion, this rice is also heated with a chile kick.


1 1/2 cups long-grain white rice
2 cups water
1 1/2 tsp kosher salt
1 cup loosely packed fresh cilantro
1/2 cup chopped white onion
1/4 cup chopped scallions
1 1/2 Tbs chopped fresh jalapeno, including seeds
1 1/2 Tbs fresh lime juice
1 tsp olive oil



1 Bring rice, water, and 1 teaspoon salt to a boil in a 1 1/2- to 2-quart heavy saucepan, then reduce heat to low and cover pan with a tight-fitting lid. Cook 20 minutes.
2 Remove from heat and let stand, covered, 5 minutes. Remove lid and fluff rice with a fork.
3 While rice is cooking, purée cilantro, onion, scallion, jalapeno, lime juice, olive oil, and remaining 1/2 teaspoon salt in a blender (if necessary, add 1 to 2 tablespoons water to facilitate blending). Add mixture to rice and stir with a fork until combined well.


Servings: 6
Preparation time: 15 minutes
Ready in: 30 minutes

Recipe Type
Rice, Side Dish

Recipe Source
Author: Adapted from Cafe Pasqual's

Source: Gourmet July 2006

 
Rec: Mixed Vegetables with Soy Sauce and Chili Oil

This recipe is from Williams-Sonoma Stir-fry book from the Kitchen Library.

Mixed Vegetables with Soy Sauce & Chili Oil
4 servings

Simmering the vegetables in the chicken stock helps to cook them evenly. If you cannot find button mushrooms, halve larger mushrooms. For a less fiery dish, omit the chili oil. This is a wonderful side dish to accompany grilled or roast lamb.

1/4 cup peanut or vegetable oil
1 small head cauliflower, 1/2-3/4 lb, separated into small florets
1 small bunch broccoli, 1/2-3/4 lb, separated into small florets
1/2 lb small button mushrooms, stems removed
1/2 red bell pepper (capsicum), seeded, deribbed and cut into long strips
All-Purpose Stir-Fry Sauce (recipe follows)
1/4 cup chicken stock
1/2 tsp Chili Oil (recipe follows)

In a wok or frying pan over high heat, warm the peanut or vegetable oil, swirling to coat the bottom and sides of the pan. When the oil is very hot but not quite smoking, add the cauliflower and broccoli and stir and toss gently every 15-20 seconds until barely beginning to soften, 4-5 minutes.

Add the mushrooms and bell pepper to the pan and stir and toss over high heat every 15-20 seconds until the mushrooms are just cooked, 2-3 minutes. Quickly stir the stir-fry sauce and add to the pan along with the stock. Bring to a simmer, cover and cook until the vegetables are well flavored with the sauce and tender, about 2 minutes.

Uncover and add the chili oil. Stir and toss until all the vegetables are well coated. Taste and adjust the seasonings. Serve immediately.

All-Purpose Stir-Fry Sauce (makes about 1/4 cup)

Here is a great sauce to have around for last-minute stir-fry dishes. It works with any meat, seafood or vegetables. Simply add it near the end of cooking. This amount is sufficient to season about 1 pound of ingredients, but you can make the sauce in whatever quantity you like; it will keep in a jar with a tight fitting lid for up to I week in the refrigerator. If you do make it in advance, add the green onion just before using.

3 Tbs soy sauce
1 tsp. finely chopped, peeled fresh ginger
1 small clove garlic, minced
1 green (spring) onion, including tender green tops, finely chopped
1/2 tsp Chili Oil

In a small bowl, combine the soy sauce, ginger, garlic, green onion and chili oil and stir well.


Chili Oil (Makes 1 cup)

Use this both as a seasoning for cooking and as a table condiment. During its preparation, do not lean directly over the pan as the oil heats, because the chili peppers release very pungent fumes that may irritate your eyes. If you like, leave the pepper flakes in the oil; they will make it hotter the longer it stands. The oil keeps indefinitely in a small glass jar with a tight-fitting lid in the refrigerator.

4 Tbs red pepper flakes
1 cup peanut, canola or safflower oil

In a small saucepan over medium heat, combine the pepper flakes and oil. Bring almost to a boil, then turn off the heat and let cool. Strain into a glass container with a lid.






















Servings: 4



Recipe Type

*Favorite, Side Dish, Stir-Fry, Vegetable



Recipe Source

Source: Williams-Sonoma Kitchen Library: Stir-

 
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