One of my favorite cuisines to eat and cook is Japanese. I love all of the flavors and how light and healthy the dishes are. This Sesame Crusted Salmon with Wasabi Mashed Potatoes is really fun and gives a great presentation. The wasabi potatoes are a nice compliment to the salmon. Whether you are cooking this during the week or for a special occasion, its a dish that is easy to please.
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For more recipes like these try some of our other recipes:
Honey Peach Salad with Creamy Goat Cheese
Chicken Adobo
Seafood Paella
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Ingredient Lists:
- Black sesame seeds
- salmon
- Cornstarch
- Egg white
- Toasted Sesame oil
- Yukon Gold potatoes
- butter
- sour cream/greek yogurt
- wasabi paste
- salt
- pepper
- Soy sauce
- grated Ginger
- Garlic Minced
- good Sake
- vegetable broth
- cornstarch
- water
Sesame Crusted Salmon with Wasabi Mashed Potatoes
Ingredients
- 1/2 cup Black sesame seeds
- 2 Ibs of salmon divided into four sections
- 2 tbsp Cornstarch
- 1 Egg white
- Toasted Sesame oil
- 5-6 Yukon Gold potatoes
- 3 tbsp butter
- 1/4 cup sour cream/greek yogurt
- 1-2 tsp wasabi paste
- salt/pepper for taste
Sauce
- 1/4 cup Soy sauce
- 1 1/2 tbsp grated Ginger
- 1 clove Garlic Minced
- 1/4 cup good Sake
- 1/2 cup vegetable broth
- 2 tsp of cornstarch
- 4 tbsp water
Instructions
- Bring a medium pot of water to a boil over high heat. While you're waiting for your water to boil, peel each potato with a peeler. Place the potatoes in the boiling water and cook until tender. Sprinkle each piece of salmon with salt or pepper. Mix together cornstarch and egg white in a medium bowl; set aside. Place the black sesame seeds in a medium-sized bowl; set aside.
- Lightly dip each salmon piece in the egg white mixture; you don’t want too much of the mixture, just enough so the sesame seeds will stick to each side. Next, dip the salmon in sesame seeds. coat evenly on both sides. Place the salmon pieces on a plate until ready to cook.
- Place a large sauté pan on medium-high heat. Coat the bottom with sesame oil. When the pan is hot, place your salmon inside. Cook for about 4–5 minutes on each side. When the salmon has finished cooking, set it on a plate until your sauce is done. cover with foil to keep warm.
- When your potatoes are tender, place them in a strainer to drain the water. Using the same pot that you cooked them in, lightly mash the potatoes with a masher. Add your butter, Greek yogurt or sour cream, wasabi paste, and salt and pepper, and mix well until a smooth and creamy texture is created.
- When your potatoes are tender, place them in a strainer to drain the water. Using the same pot that you cooked them in, lightly mash the potatoes with a masher. Add your butter, Greek yogurt or sour cream, wasabi paste, and salt and pepper, and mix well until a smooth and creamy texture is created.
- For the sauce, place soy sauce, garlic, ginger, vegetable stock, and sake in a bowl. Mix well, and then pour into the same pan used for the salmon. Cook over medium-high heat until the mixture begins to boil, then reduce to medium-low and allow to simmer.Mix together cornstarch and water in a small bowl. Mix well to remove any lumps.
- Slowly add your cornstarch mixture to your simmering sauce. Add a little at a time so your mixture doesn’t become too thick. Stirring as you add the mixture helps prevent lumps. When the sauce is thick enough, reduce the heat to low until it is ready to use.
- Place the sauce on the bottom of a plate and place the sesame salmon on top. Garnish with sliced scallions, and serve your wasabi potatoes on the side.
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