Best Wasabi And Salmon Cucumber Appetizers Recipes

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FRESH CUCUMBER SLICES WITH SMOKED SALMON AND WASABI CREAM



Fresh Cucumber Slices With Smoked Salmon and Wasabi Cream image

Classic elegant little Scandinavian appetizers, with a fusion accent! These can be made up in advance, then assembled before serving.

Provided by BecR2400

Categories     Vegetable

Time 15m

Yield 20 serving(s)

Number Of Ingredients 9

1 English cucumber
3 -4 ounces thinly sliced smoked salmon
1 -2 teaspoon lemon juice
1/2 cup cream cheese, at room temperature
1 1/2 teaspoons finely chopped fresh dill
1 1/2 teaspoons finely chopped fresh chives
fresh ground black pepper, to taste
1 tablespoon wasabi powder or 1 tablespoon wasabi paste, to taste
fresh dill, to garnish

Steps:

  • Partially peel cucumber horizontally (so that some dark green still shows), then slice into 20 @ 1/4-inch thick rounds. Lay on paper towels.
  • Arrange slices of smoked salmon on top of the cucumber slices, cutting salmon to fit.
  • Drizzle salmon with lemon juice and lightly sprinkle with pepper.
  • In a small bowl whip together the cream cheese, fresh dill, fresh chives, pepper, and wasabi powder.
  • Top salmon with wasabi cream, and garnish with fresh dill.

Nutrition Facts : Calories 27.9, Fat 2.2, SaturatedFat 1.3, Cholesterol 7.4, Sodium 52.8, Carbohydrate 0.7, Fiber 0.1, Sugar 0.3, Protein 1.4

GRILLED SALMON WITH WASABI MAYONNAISE



Grilled Salmon with Wasabi Mayonnaise image

Make entertaining look easy with these salmon appetizers made for the grill. They're bite-sized, portable and pack a delicious Asian-inspired kick.

Provided by Betty Crocker Kitchens

Categories     Appetizer

Time 40m

Yield 16

Number Of Ingredients 8

2 tablespoons soy sauce
2 teaspoons white wine vinegar
1 teaspoon vegetable oil
1/2 teaspoon grated gingerroot
1/2 pound salmon fillet
1/2 cup wasabi mayonnaise (from 11-ounce bottle)
16 round wheat crackers
1 medium green onion, thinly sliced (1 tablespoon)

Steps:

  • Heat coals or gas grill for direct heat. Mix soy sauce, vinegar, oil and gingerroot in small shallow container. Place salmon in mixture, skin side up. Let stand 10 minutes.
  • Cover and grill salmon, skin side down, 4 to 6 inches from medium heat 10 to 12 minutes, brushing once with marinade, until salmon flakes easily with fork.
  • To serve, spread mayonnaise on crackers; top each with about 1 tablespoon flaked salmon, additional mayonnaise and green onion.

Nutrition Facts : Calories 90, Carbohydrate 3 g, Cholesterol 15 mg, Fat 1, Fiber 0 g, Protein 3 g, SaturatedFat 1 g, ServingSize 1 Appetizer, Sodium 180 mg, Sugar 0 g, TransFat 0 g

SALMON AND CUCUMBER TARTARE WITH WASABI SAUCE



Salmon and Cucumber Tartare With Wasabi Sauce image

This makes a delightful hors d'oeuvre, appetizer or even a light supper. If you're serving it as an hors d'oeuvre you can spoon it onto cucumber rounds, small endive leaves or toasted pita triangles. The better the salmon, the better this will be (sashimi grade is the best).

Provided by Martha Rose Shulman

Categories     easy, quick, appetizer

Time 10m

Yield 4 to 6 appetizer servings

Number Of Ingredients 13

1 pound salmon fillet, skin and small bones removed
1 cup (about 5 ounces) finely diced cucumber
1 medium size shallot, minced
2 tablespoons capers, rinsed and chopped
1 to 2 tablespoons minced pickled ginger (available in Japanese markets), to taste, plus additional pickled ginger for garnish
1/2 teaspoon Worcestershire sauce
Salt and freshly ground pepper to taste
2 tablespoons fresh lemon juice
2 teaspoons wasabi paste
1 tablespoon seasoned rice vinegar
1 teaspoon soy sauce
2 tablespoons extra virgin olive oil
Chopped chives for garnish

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.

Nutrition Facts : @context http, Calories 213, UnsaturatedFat 10 grams, Carbohydrate 4 grams, Fat 15 grams, Fiber 1 gram, Protein 16 grams, SaturatedFat 3 grams, Sodium 294 milligrams, Sugar 1 gram

SMOKED SALMON, WASABI, AND PICKLED GINGER TARTINES



Smoked Salmon, Wasabi, and Pickled Ginger Tartines image

Provided by Gina Marie Miraglia Eriquez

Categories     Ginger     No-Cook     Cocktail Party     Quick & Easy     Wasabi     Cream Cheese     Salmon     Cucumber     Gourmet

Yield Makes 8 (snack) servings

Number Of Ingredients 10

1/2 seedless cucumber
1 tablespoon wasabi paste (from a tube)
4 ounces cream cheese, softened
1 (24-inch) baguette, quartered crosswise, then each quarter halved horizontally and lightly toasted
1/2 pound thinly sliced smoked salmon
1/4 cup drained bottled pickled ginger
Equipment:
an adjustable-blade slicer
Accompaniment:
lemon wedges

Steps:

  • Cut cucumber into thin rounds using slicer. Stir together wasabi and cream cheese. Spread mixture on baguette, then make open-face sandwiches with cucumber, salmon, and ginger.

WW HONEY-GLAZED SALMON WITH WASABI - 4 POINTS



Ww Honey-Glazed Salmon With Wasabi - 4 Points image

This is out of the "Take-out-tonight" WW cookbook. It says you can use salmon steaks with this dish. Great served with a refreshing cucumber salad. It's easy to prepare, requires virtually no chopping and is ready in less than 20 minutes. Zaar would not accept Mirin (1st ingredient) so posted it in parentheses.

Provided by teresas

Categories     < 30 Mins

Time 20m

Yield 4 serving(s)

Number Of Ingredients 10

3 tablespoons sweet cooking rice wine (mirin)
1 tablespoon seasoned rice vinegar
1 tablespoon reduced sodium soy sauce
1 tablespoon honey
1 teaspoon fresh ginger, peeled and minced
2 teaspoons wasabi paste
1 lb salmon fillet, cut into 4 equal pieces
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 cup scallion, thinly sliced

Steps:

  • To make the sauce, bring the mirin, vinegar, soy sauce, honey, ginger, and wasabi to boil in a small saucepan.
  • Cook, stirring occasionally, over medium-high heat until the flavors are blended and the sauce is thickened, about 5 minutes.
  • Remove from the heat; cover and keep warm.
  • Meanwhile, sprinkle the salmon with the salt and the pepper.
  • Spray a large nonstick skillet with nonstick spray and set over high heat.
  • Add the salmon and cook, turning once, until the fish is browned on the outside and opaque in the center, about 4 minutes on each side.
  • Spoon the sauce over the salmon.
  • Sprinkle with the scallions.
  • Serve at once.

Nutrition Facts : Calories 180.2, Fat 5, SaturatedFat 0.9, Cholesterol 52.3, Sodium 510.8, Carbohydrate 5.9, Fiber 0.3, Sugar 4.5, Protein 23.7

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