Saturday, August 16, 2008

Wasabi Salmon Sandwiches

I've been wanting to try this recipe for a long time but never did because I didn't have wasabi powder (to make the paste). Then I got the wasabi powder and forgot that I had this recipe. While making the week's meal plan, I remembered! So I decided to make it.

What a disappointment! It's not bad, but the marinade does very little to flavor the salmon, the wasabi sauce is not even noticeable and the dressing on the spinach doesn't really add much. I am sad to say we would not make it again.


Wasabi Salmon Sandwiches
Cooking Light

1/3 cup rice vinegar
1/4 cup minced shallots
2 Tbsp brown sugar
2 Tbsp minced peeled fresh ginger
1 Tbsp minced garlic (about 3 cloves)
3 Tbsp low-sodium soy sauce
1 1/2 tsp wasabi paste
4 (6 oz) salmon fillets (about 1 inch thick), skinned

Ginger-Garlic Mayonnaise:
2 Tbsp low-fat mayonnaise
2 Tbsp plain fat-free yogurt
1 tsp wasabi paste
3/4 tsp grated peeled fresh ginger
1/2 tsp rice vinegar
1 garlic clove, minced

Remaining Ingredients:
1 Tbsp dark sesame oil
4 cups baby spinach leaves
8 (1 oz) slices ciabatta bread, toasted

1. To prepare fish, combine first 7 ingredients. Place 3/4 cup shallot mixture in a large zip-top plastic bag. Set remaining shallot mixture aside. Add fish to bag; seal and marinate in refrigerator 30 minutes, turning once.

2.To prepare ginger-garlic mayonnaise combine mayonnaise and next 5 ingredients, through 1 garlic clove.

3. Preheat broiler.

4. remove fish from bag; discard shallot mixture in bag. Place fish on a broiler pan; broil 10 minutes or until fish flakes easily when tested with a fork.

5. Combine the reserved shallot mixture and dark sesame oil in a large bowl. Add spinach, toss well.

6. Spread about 1 Tbsp ginger-garlic mayonnaise evenly over each of four bread slices; top each bread slice with one fillet. top each fillet with about 1 cup spinach mixture; top with remaining bread slices.

Yield: 4 servings

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