soy-wasabi-salmon

Soy-Wasabi Salmon

Ginger asparagus accompanies this spring dish.

“I love pairing heart-healthy fish with spicy wasabi, which is rich in antioxidants and said to help with seasonal allergies,” says San Francisco-based chef Lynda Marren.

Serves 1

This recipe is part of our meal prep series. For the full plan click here.


For the marinade:

  • 2 teaspoons dry mustard
  • 2 teaspoons hot water
  • ½ teaspoon wasabi paste
  • ¼ cup soy sauce
  • ⅛ teaspoon garlic powder

For the fish:

  • 1 6-ounce salmon fillet
  • 1 teaspoon peanut oil
  • 1 teaspoon sesame oil
  • 2 tablespoons soy sauce
  • 1 teaspoon fresh ginger, minced
  • 1 garlic clove, minced
  • ½ red onion, thinly sliced
  • 8 asparagus stalks, bottoms trimmed

For the garnish:

  • 1 teaspoon orange zest
  • 2 tablespoons cashews, chopped

Directions

  1. Make the soy-wasabi sauce: whisk together dry mustard and hot water to make a paste. Transfer mustard mixture to food processor; Add wasabi, soy sauce, garlic powder and blend.

  2. In a bowl, combine marinade ingredients.

  3. Place salmon in a shallow baking dish and cover with marinade. Cover and refrigerate for 30 minutes.

  4. Meanwhile, preheat the broiler to high. Place salmon on a lined baking sheet and broil until salmon is just cooked, about six to eight minutes. Allow to cool then place in an airtight container.

  5. In a large sauté pan,  heat peanut and sesame oil, soy sauce, ginger, and garlic over medium heat. Add onions and cook until translucent, about five minutes. Remove onions with a slotted spoon and place in an airtight container.

  6. Place the asparagus, all facing the same direction, in the pan and sauté in the sauce until cooked but not soft, about three to five minutes, turning with tongs as they cook. Remove from heat and then store in an airtight container.

  7. Place orange peel and cashews in a separate airtight container then store everything in the fridge.

To Serve

  1. Microwave salmon, asparagus, and onion mixture for 60 seconds. Top with orange zest and chopped cashews.

Photography and styling by Julia Gartland