Attack of the Wasabi Salmon on HHTV
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Mayonaise can be a bit of a diet faux pas and comercial light or low fat mayonaise is often too sweet or has a strange taste to it so when host Michelle Koen wanted to make Wasabi Mayonaise to go with grilled salmon a little inventiveness was required. The results? One of our tastiest dishes yet!
The sauce has a beautiful creamy texture and a subtle sweetness from the orange juice which accentuates the spicy warmth of the wasabi. To round out the palate this dish is served on a refreshing bed of steamed asparagus and cucumber. Yum!
Click below for full recipe:
1 salmon steak per person
1 roughly grated lebanese cucumber (AKA Pickling Cukes)
1/2 bunch steamed asparagus
To make 4 servings of wasabi non-mayo:
1/3 cup water
1 teaspoon cornstach (or low-carb alternative such as ThickenThin)
2 teaspoon olive oil
2 teaspoon vinegar
1/2 tablespoon low fat (or regular) plain yogurt
1 teaspoon orange juice
1 heaping teaspoon wasabi paste
1/2 teaspoon mustard powder
Preheat a grill pan (or a grill!) and cook the salmon for 2-3 minutes on each side. Allow to rest for a few minutes.
Combine all the sauce ingredients except the water and cornstach (or low-carb alternative such as ThickenThin) in a small bowl and mix together making sure there are no lumps.
In a small saucepan whisk together the cornstarch and water, place over a moderate heat and bring to a boil stirring constantly. Simmer for 1-2 minutes until thickened. Whisk in the remaining sauce ingredients being careful to avoid lumps.
Serve the salmon on a bed of cucumber and asparagus and drizzle with 1/4 of the sauce.
Remaining sauce may be kept in an air tight container in the fridge for up to 2 weeks.
Enjoy!
Michelle has always loved to cook, eat and share food with friends. Now she's here to share her healthy recipes with you and hopefully inspire you to create some of your own.