Wasabi Herb Crusted Salmon

Wasabi herb crusted salmon is still one of my favorite dishes. If you have never tasted wasabi in a crust; whether it’s over fish, chicken or beef, than you might want to give it try. This crust taste even better on a lamb chop. Absolutely incredible flavor that will surprise your taste buds. I don’t mean the heat necessarily, but the combination of herbs, garlic, butter and so forth. However, use wasabi sparingly to not overpower the food. I’m not a person who enjoys spicy foods, believe it or not, but I do enjoy foods which are well-balanced.

There is a reason wasabi is used with raw foods, I’ll explain later. On the other hand, it adds flavor to cooked foods and pairs well with herbs like in this recipe.

Wasabi Herb Crusted Salmon

Wasabi Herb Crusted Salmon

There is something that attracts people to wasabi. (dare to try :-)) The distinctive heat that is released during the cooking process is unmistakable, which makes it a competitive spice on every east meets west menu. Wasabi is no longer the lonely companion to Sushi.

Why is wasabi used with sushi or raw seafood?

Because it has antimicrobial elements that fight bacteria on contact. Since bacteria are naturally found on raw foods its a good idea to pair the two. That’s why you see it on every sushi plate in Japanese restaurants. Although if not consumed immediately it will lose its power and flavor within 20 minutes.

Wasabi Herb Crusted Salmon

Wasabi Herb Mixture

What is Wasabi?

Wasabi comes from the horseradish family and is mainly cultivated in Japan. It is extremely spicy. As a result it should be eaten with caution, due to its heat intensity. The flavor compares to very spicy mustard. Wasabi is very pungent and is painful if consumed in large amounts. It’s vapors are strong and its intensity is felt in your sinuses for a while. Nonetheless, it’s health benefits outweigh its heat and compares to powerful veggies such as broccoli. In fact according to a Greek Myth, horseradish was valued its weight in gold. I guess that makes up for a fancy meal.

You can buy wasabi fresh just the way you would get horseradish. It just needs to be grated.  Although most (Specialty) stores sell it in form of a paste or powder. Wasabi is very expensive because it is difficult to grow. Unfortunately, most pastes are mixtures of horseradish, starch, mustard and green coloring. Usually, only the best restaurants offer real wasabi. I bought the powder, which I mixed with water so it becomes a paste.

 

Wasabi Herb Crusted Salmon

Salmon Topped with Wasabi Herb Crust

 

Wasabi herb crusted salmon is not a light dish. It got a lot of butter, olive oil and other high calorie ingredients. Nevertheless, it makes up for good taste. I promise. Pair the dish with wilted greens such as spinach or Swiss chard and purple mashed potatoes. Serve it with a good bottle of Riesling or Gewürztraminer and you’ll have a dinner to remember. Wasabi Herb Crusted Salmon

 

Wasabi Herb Crusted Salmon

Wasabi Herb Crusted Wild Salmon

 

 

5.0 from 2 reviews

Wasabi Herb Crusted Salmon
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Entree
Serves: 4
Ingredients
  • 1 small onion, chopped
  • 4 cloves garlic
  • 1 tbsp chopped rosemary leaves
  • ½ tbsp thyme leaves
  • 2 tbsp chopped parsley
  • 2 tbsp butter, at room temperature
  • 2 tbsp olive oil
  • Juice from ¼ lemon
  • 1 tbsp Dijon mustard
  • ½ cup bread crumbs, preferably Panko
  • 1 tsp wasabi paste
  • Salt, pepper,
  • 1 tsp paprika
  • Dijon mustard for decoration
  • 4 small rosemary sprigs for decoration
Instructions
  1. Blend all ingredients until well incorporated. Spread immediately over salmon and bake for 13-15 minutes at 360 Degrees Fahrenheit. One or two minutes before the wasabi herb crusted salmon is cooked change the oven setting to broiler to give the crust a golden color.
Notes
Obviously, if you like it spicy use more wasabi to increase the heat. Wine Pairing: Enjoy wasabi herb crusted salmon with a bottle of Riesling or Gewürztraminer.

 

Have you tried wasabi in recipes before?  Did you like it?
Let me know. Leave a comment. Thanks.

 

 

Wasabi Herb Crusted Salmon
Wasabi Herb Crusted Salmon

Comments

  1. I have used wasabi in recipes. In fact, it is great added to mashed potatoes to give a hint of heat and that distinct wasabi flavour. Your salmon dish looks exciting and next time I get salmon I will give it a go, calorie-laden or not.
    Suzanne Perazzini recently posted..Potato DauphinoiseMy Profile

  2. Thanks, Great idea to add wasabi to mashed potatoes. I hope you’ll like the wasabi crust over the salmon, let me know how it went. Calorie wise you could use margarine instead of butter and olive oil. However, by doing so you’ll lose some flavor.
    Frank Kraemer recently posted..Have a Love for Chocolate and Tea?My Profile

  3. I haven’t used wasabi in quite awhile. This looks like the perfect way to try some out. Love salmon so much. This looks cooked to perfection.
    Kim Bee recently posted..Chicken Fajitas for #SundaySupper Mexican FiestaMy Profile

  4. Thank you, the little heat from the wasabi compliments the salmon nicely. I hope you like it.
    Frank Kraemer recently posted..Have a Love for Chocolate and Tea?My Profile

  5. I didn’t know that wasabi is used for that reason on raw seafood and sushi. Great to know. The salmon looks delicious. The crust really looks appetizing although I’m not a fan of wasabi. Can I make this crust with something else other than wasabi?

  6. Just leave out the wasabi and substitute it with 1/2 cup of leek or 1/4 cup of walnuts. Make sure everything is blended well. The possibilities are endless. Use any vegetable you like, however you might have to adjust the amount of olive oil and/or bread crumbs. If the mixture is too dry add a little olive oil or if it’s too wet add bread crumbs. Also adjust salt and pepper.
    Frank Kraemer recently posted..Ban of Super Sized Sodas – Regulate versus Educate? My Profile

  7. Greetings from the land of wasabi!
    Shizuoka produces 80% of premium wasabi in Japan!
    I totally agree with you, wasabi is great in such a dish!
    Beautiful pictures and elegant recipe!
    The more for it that I will actually observe 3 different cooks here in Shizuoka next tuesday preparing local Rainbow trout. I will certainly suggets them your recipe!
    Thank you so much for sharing!
    best regards,
    Robert-Gilles
    Robert-Gilles Martineau recently posted..Halloween Kabocha CroquettesMy Profile

  8. Thank you so much for suggesting my recipe to the cooks in Shizuoka. I personally love this recipe and it’s one of my favorites. It is so simple yet so tasty. It also taste great on black seabass and other fatty fishes.
    Thank you again and best regards,
    Frank
    Frank Kraemer recently posted..Have you ever tried bitter melon?My Profile

  9. concussion symptoms says:

    Wasabi is a rich source of chemicals known as isothiocyanates. These are the same anti-cancer chemicals found in broccoli and cabbage. Wasabi peas are a low-calorie snack with only about 130 calories in a 1-oz. serving. The powerful antioxidant characterisics of Wasabi are also attracting additional scientific study. Not only does wasabi appear to prevent inflammation, growth of tumors, and abnormal platelet clumping, it also has anti-bacterial properties.

  10. I didn’t know wasabi can be used in a crust, but it sounds delicious. Love the pictures. Thanks for sharing

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