Tue 11/03/09 12:07 PM
I just wanted to post this recipe that my daughter fixed for me last month and I fixed it for dinner last night. It's very beautiful,easy and delicious. I didn't know how to copy the picture, but here's the link to the recipe that shows it. www.epicurious.com/recipes/food/views/Crunchy-Wasabi-Salmon-with-Lime-237322 I guess you have to copy and paste to get to it. Sorry I need to learn more about my computer.
Crunchy Wasabi Salmon with Lime
Bon Appétit | March 2007
yield: Makes 4 servings
Wasabi peas are dried green peas that are covered in a spicy coating made from wasabi powder. They can be found at some supermarkets and natural foods stores, and at Asian markets. Serve this dish with a bowl of steamed jasmine rice.
Ingredients
* 3/4 cup wasabi peas (about 3 ounces)
* 4 (8-ounce) salmon fillets with skin (each about 1 inch to 1 1/4 inches thick)
* 1 tablespoon finely grated lime peel
* 2 tablespoons olive oil, divided
* 6 cups thinly sliced red cabbage (about 1/2 large head)
* 1 (8-ounce) package trimmed sugar snap peas
* 2 tablespoons fresh lime juice
* Lime wedges
Preparation:
Preheat oven to 400°F. Blend wasabi peas in processor until ground but with some coarsely crushed pieces. Lightly oil rimmed baking sheet. Arrange salmon fillets, skin side down, on prepared baking sheet. Sprinkle fish with salt. Press ground wasabi peas onto tops of salmon fillets to adhere, covering tops completely. Sprinkle grated lime peel over salmon; drizzle with 1 tablespoon oil. Roast salmon just until opaque in center, about 10 minutes.
Meanwhile, heat remaining 1 tablespoon oil in large nonstick skillet over medium-high heat. Add cabbage and sugar snap peas; sauté until vegetables are crisp-tender, about 5 minutes. Season to taste with salt and pepper.
Transfer 1 salmon fillet to each of 4 plates. Drizzle with lime juice. Mound cabbage-snap pea mixture alongside. Garnish with lime wedges and serve.
The only variation that I made was adding a bit of the lime zest to the veggies.
Crunchy Wasabi Salmon with Lime
Bon Appétit | March 2007
yield: Makes 4 servings
Wasabi peas are dried green peas that are covered in a spicy coating made from wasabi powder. They can be found at some supermarkets and natural foods stores, and at Asian markets. Serve this dish with a bowl of steamed jasmine rice.
Ingredients
* 3/4 cup wasabi peas (about 3 ounces)
* 4 (8-ounce) salmon fillets with skin (each about 1 inch to 1 1/4 inches thick)
* 1 tablespoon finely grated lime peel
* 2 tablespoons olive oil, divided
* 6 cups thinly sliced red cabbage (about 1/2 large head)
* 1 (8-ounce) package trimmed sugar snap peas
* 2 tablespoons fresh lime juice
* Lime wedges
Preparation:
Preheat oven to 400°F. Blend wasabi peas in processor until ground but with some coarsely crushed pieces. Lightly oil rimmed baking sheet. Arrange salmon fillets, skin side down, on prepared baking sheet. Sprinkle fish with salt. Press ground wasabi peas onto tops of salmon fillets to adhere, covering tops completely. Sprinkle grated lime peel over salmon; drizzle with 1 tablespoon oil. Roast salmon just until opaque in center, about 10 minutes.
Meanwhile, heat remaining 1 tablespoon oil in large nonstick skillet over medium-high heat. Add cabbage and sugar snap peas; sauté until vegetables are crisp-tender, about 5 minutes. Season to taste with salt and pepper.
Transfer 1 salmon fillet to each of 4 plates. Drizzle with lime juice. Mound cabbage-snap pea mixture alongside. Garnish with lime wedges and serve.
The only variation that I made was adding a bit of the lime zest to the veggies.
Edited by shariguymon on Tue 11/03/09 12:29 PM
Go Apps!
Thanks again!