Crunchy Wasabi Salmon with Lime
This recipe is from the March 2007 issue of Bon Appetit magazine, and is available online at Epicurious.com (though the version I made is slightly different).
First, I have to say that I was very impressed with the crushed wasabi peas as an alternative to breading. They were quite crunchy, and had an interesting flavor that went well with the salmon. I was worried that the wasabi might be overpowering, but in the final dish it's more of a delicate undertone than the usual "kick in the nasal passages" associated with fresh wasabi paste. Very tasty! The salmon, cabbage, lime, and various peas were also very visually appealing and made for a dramatic presentation.
I'm not a big fan of grated peels, so I left that out and added grated ginger instead. I might also consider brushing some soy over the salmon before adding the breading the next time I make this. Broiling the fish at 400 degrees seems to work better than baking it - I've tried it both ways, and the broiled fish had a crunchier coating and more tender interior. Broiling does require a little more vigilance, though - if you see the breading start to brown, you might want to switch to baking for the remainder of the cooking time.
One of my dinner guests for the evening had an allergy to wheat, which is unfortunately contained in the wasabi peas from the DeKalb Farmer's Market. I tried using normal crunchy peas instead, and rubbed some wasabi paste directly on the salmon, and by all accounts that came out fairly well.
First, I have to say that I was very impressed with the crushed wasabi peas as an alternative to breading. They were quite crunchy, and had an interesting flavor that went well with the salmon. I was worried that the wasabi might be overpowering, but in the final dish it's more of a delicate undertone than the usual "kick in the nasal passages" associated with fresh wasabi paste. Very tasty! The salmon, cabbage, lime, and various peas were also very visually appealing and made for a dramatic presentation.
I'm not a big fan of grated peels, so I left that out and added grated ginger instead. I might also consider brushing some soy over the salmon before adding the breading the next time I make this. Broiling the fish at 400 degrees seems to work better than baking it - I've tried it both ways, and the broiled fish had a crunchier coating and more tender interior. Broiling does require a little more vigilance, though - if you see the breading start to brown, you might want to switch to baking for the remainder of the cooking time.
One of my dinner guests for the evening had an allergy to wheat, which is unfortunately contained in the wasabi peas from the DeKalb Farmer's Market. I tried using normal crunchy peas instead, and rubbed some wasabi paste directly on the salmon, and by all accounts that came out fairly well.