Sesame Roasted Salmon with Wasabi Dip
Socks on, socks off. Socks on, socks off. Sensei Lisa said this Asian-inspired Sesame Roasted Salmon would knock my socks off and straight into next week. The sage master wasn't wrong. Marinated in a soy-citrus mixture and topped with nutty-flavored sesame seeds, the salmon is roasted to golden-crusted tender perfection. She wowed me even more with the addition of her spicy wasabi dip, but, can she, like Julie-san, karate chop the cap off a beer bottle while blindfolded and standing on one foot? I think not.
Bite Me Bit
"If people knew how hard I worked to get my mastery, it wouldn't seem so wonderful at all."
Citrus Soy Marinade
2 tbsp orange juice
2 tbsp honey
2 tbsp soy sauce
1 tbsp olive oil
1 small garlic clove, minced
1 tsp grated fresh ginger
½ tsp lime zest
4 (6oz) salmon fillets, skin removed
¼ tsp kosher salt
1/8 tsp freshly ground black pepper
1½ tbsp sesame seeds
¼ cup mayonnaise
2 tsp soy sauce
1 tsp wasabi paste
1 tsp fresh lime juice
1) For the marinade, in a small bowl, whisk orange juice, honey, soy sauce, olive oil, garlic, ginger and lime zest. Place the salmon in a large resealable plastic bag. Add marinade, turn to coat and refrigerate 1 hour.
2) Preheat oven to 425°F. Line a baking sheet with aluminum foil and coat with non-stick cooking spray. Remove salmon from marinade and discard marinade. Place salmon on baking sheet and season each fillet with salt and pepper. Sprinkle tops evenly with sesame seeds, pressing lightly to adhere. Bake 10 minutes or until fish is flaky.
3) For the wasabi dip, in a small bowl, whisk mayonnaise, soy sauce, wasabi and lime juice until combined. Serve with salmon.