Salmon Fillets with a Wasabi Coating

Name: Salmon Fillets with a Wasabi Coating
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 2
Cuisine: Global
Ingredients: 1 large beet; 1 teaspoons ground cumin; 1 teaspoon wasabi paste or powder mixed to a paste with water; 2 Tbsps mayonnaise; 1 small handful A of chopped fresh mint; 1 Tbsp olive oil; 1 pomegranate; 2 fillets salmon fillets, about 6 ounces/175 g each; 2 servings Salt and pepper; 177 milliliters 100 g wild rice

Salmon Fillets with a Wasabi Coating might be just the main course you are searching for. One serving contains 753 calories, 46g of protein, and 31g of fat. This recipe serves 2. If you have rice, powder to a paste, an of mint, and a few other ingredients on hand, you can make it. To use up the ground cumin you could follow this main course with the Moroccan Chocolate Mousse as a dessert. From preparation to the plate, this recipe takes approximately 45 minutes. It is a good option if you're following a gluten free, dairy free, and pescatarian diet.

Instructions

In a saucepan, cook the wild rice (two parts water to one part rice) by boiling for 45 minutes. Leave to the side to cool.

Ingredients you will need

Wild Rice

Water

Rice

Equipment you will use

Sauce Pan

Meanwhile, in another saucepan, cover the beet with water; bring to a boil, then reduce the heat and simmer for about 30 minutes, until the beet is tender.

Ingredients you will need

Water

Beet

Equipment you will use

Sauce Pan

Drain, and when cool enough to handle, peel off the skin and cut the beet into coarse chunks.

Ingredients you will need

Beet

Chop the pomegranate in half and extract the seeds.

Ingredients you will need

Pomegranate

Extract

Seeds

Add the pomegranate, beet, olive oil, and mint to the rice. Leave to the side.

Ingredients you will need

Pomegranate

Olive Oil

Beet

Mint

Rice

Make the wasabi coating by mixing together the mayonnaise, cumin, and wasabi. Taste and adjust if you want. Preheat the oven to 350°F/180°C.

Ingredients you will need

Mayonnaise

Wasabi

Cumin

Equipment you will use

Oven

Wash and dry the salmon, and season.

Ingredients you will need

Salmon

Heat a griddle or ovenproof frying pan big enough to fit both salmon fillets and, when it is searing hot, drop in the salmon, skin-side down. Turn after 5 minutes or when the skin is brown and crispy. Take off the heat, carefully turn again, and spoon the wasabi coating onto the top of the salmon.

Ingredients you will need

Salmon

Wasabi

Equipment you will use

Frying Pan

Put the pan into the oven and cook for around 10 minutes, until the coating begins to brown.

Equipment you will use

Oven

Frying Pan

Serve on the wild rice.

Ingredients you will need

Wild Rice

Recipes by Sophie Dahl. Reprinted with permission from Very Fond of Food: A Year in Recipes by Sophie Dahl, © 201

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Stock

Published by Ten Speed Press, a division of Random House, Inc.Sophie Dahl began her career as a model, but writing was always her first love. In 2003 she wrote an illustrated novella called The Man with the Dancing Eyes, which was a Times bestselling book. This was followed by a novel, Playing with the Grown-Ups, published to widespread praise by Bloomsbury in 200

Dahl is a contributing editor at British Vogue. She has also written for US Vogue, Waitrose Food Illustrated magazine, the Observer, the Guardian, and the Saturday Times Magazine, among others.A devoted eater and cook, she wrote a book chronicling her misadventures with food, Miss Dahl's Voluptuous Delights, published by Harper

Collins in 2009, which was her second Times bestseller. Following the success of Voluptuous Delights, Dahl wrote and presented a popular BBC2 six-part cooking series, The Delicious Miss Dahl, which aired in numberous countries all over the world.Dahl lives in England, where she continues to work on her journalism, fiction, and baking.

Equipment

Sauce Pan

Oven

Frying Pan

Ingredients

Servings:

1large

beet 1teaspoons

ground cumin 1teaspoon

wasabi paste or powder mixed to a paste with water 2Tbsps

mayonnaise 1small handful

A of chopped fresh mint 1Tbsp

olive oil 1

pomegranate 2fillets

salmon fillets, about 6 ounces/175 g each 2servings

Salt and pepper 177milliliters

100 g wild rice

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Chardonnay, Pinot Noir, and Sauvignon Blanc are my top picks for Salmon. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. You could try Rochioli Estate Chardonnay. Reviewers quite like it with a 4.3 out of 5 star rating and a price of about 42 dollars per bottle.