Best Salmon And Cucumber Tartare With Wasabi Sauce Recipes

BAKED SALMON WITH WASABI SAUCE

Steps:

• Heat oven to 400°F. Spray cookie sheet with cooking spray. Place salmon, skin side down, on cookie sheet. Sprinkle with 1 teaspoon of the salt and the pepper; drizzle with oil.
• Bake 15 to 20 minutes or until salmon flakes easily with fork.
• Meanwhile, in food processor, place mayonnaise, cilantro, garlic, gingerroot, wasabi powder, lime juice, sugar and remaining 1/4 teaspoon salt. Cover; process with on-and-off pulses until cilantro is finely chopped.
• Transfer salmon to individual serving plates; top with wasabi sauce. Sprinkle with onions.

SALMON AND CUCUMBER TARTARE WITH WASABI SAUCE

Steps:

• Make sure there are no small pin bones in the salmon. Remove with tweezers if there are, then mince the fish very fine. Combine with the cucumber in a medium bowl.
• Rinse the shallot with cold water and drain on a paper towel. Add to the salmon and cucumber. Add the capers, minced pickled ginger, Worcestershire sauce, salt and pepper, and lemon juice and toss together.
• In a small bowl or measuring cup, whisk together the wasabi or horseradish, vinegar, soy sauce, and olive oil. Toss with the fish and cucumber mixture. Cover and refrigerate until ready to serve.
• To serve, spoon onto cucumber rounds or pita triangles, or mold in plastic wrap-lined ramekins and unmold onto plates as a first course. Sprinkle with chives and garnish with pickled ginger.

SALMON OR TUNA CARPACCIO WITH WASABI SAUCE

Steps:

• Lightly brush a sheet of plastic with olive oil and lay a piece of fish on it. Lightly brush surface of fish with olive oil and lay another sheet of plastic on top. Using the flat side of a meat tenderizer or a rolling pin, gently pound fish until it is very thin, 1/4 to 1/8 inch thick. Take care not to tear the fish; if it seems that it will break apart, stop when it's a little thicker than 1/4 inch. Repeat with remaining pieces. Gently unpeel top layer of plastic and then set it back over the fish. Place in the refrigerator for at least 30 minutes.
• Whisk together wasabi, vinegar, soy sauce, yogurt, and cream in a small bowl or measuring cup.
• Toss cucumber with rice vinegar and sesame oil.
• Cut each piece of flattened fish into smaller pieces and fan out on plates or on a platter. Using a pastry brush, brush each piece of fish with the wasabi sauce. Place a spoonful of the cucumber salad on each plate, garnish with shiso, cilantro or chervil and serve.

SALMON TARTARE

Steps:

• Place salmon on a plate; freeze until well chilled, about 20 minutes.
• Thinly slice salmon lengthwise into 1/8"-wide sheets. Cut each sheet into 1/8"-long strips. Cut strips crosswise into 1/8" cubes. Place salmon in a medium bowl. Add cucumber and the next 9 ingredients and toss to combine. Season tartare to taste with salt and pepper. Transfer tartare to a bowl and serve with chips.