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