Best Wasabi Ginger Dressing Recipes

WASABI GINGER DRESSING

Wasabi Ginger Dressing image

A great Asian inspired salad dressing. A friend of mine gave me this recipe after I relentlessly begged him for it. I think its fabulous with a combination of romaine, sprouts, peppers, sweet peas and carrots. Delicious.

Provided by Becca- B

Categories Salad Dressings

Time 10m

Yield 3 cups

Number Of Ingredients 6

Ingredients

2 tablespoons chopped gingerroot
1 tablespoon chopped garlic
1 cup white wine
2 cups canola oil
2 tablespoons sugar
2 tablespoons wasabi powder

Steps:

Place all ingredients but oil in blender.
Blend for 2 minutes.
With blender still running slowly drizzle in the oil until well blended.
Refrigerate .
Will keep for 2-3 weeks.

SEARED SALMON BOWL WITH GINGER WASABI DRESSING

Seared Salmon Bowl with Ginger Wasabi Dressing image

A healthy salad with a profusion of taste!

Provided by Lori Loucas

Categories Fish

Time 20m

Number Of Ingredients 18

Ingredients

DRESSING:
2 tsp prepared wasabi
2 Tbsp tamari or soy sauce
2 Tbsp mirin
2 Tbsp seasoned rice wine vinegar
1/2 tsp garlic, finely minced
1 tsp fresh ginger, finely minced
1 Tbsp toasted sesame oil
FOR THE BOWL:
1 lb salmon, cut in four pieces
2 c brown rice, cooked
2 green onions, thinly sliced diagonally
1/2 english cucumber, washed &thinly sliced
1 avocado, diced
3/4 c daikon radish sprouts, washed
1 Tbsp sesame seeds, toasted
1 sheet(s) nori, shredded
salt & pepper, to taste

Steps:

1. Combine all the dressing ingredients in a small bowl. Whisk well and set aside.
2. The rice can be hot or cold. If you want it hot, heat it up and keep it warm.
3. Season the salmon pieces with salt and pepper to taste. Heat a heavy skillet over medium heat. Take the pan away from the flame and spray with non-stick cooking spray. When it is hot again, sear the salmon on both sides until done. Depending on the thickness, this will take about 2-3 minutes per side. Remove from heat.
4. While the salmon is cooking, divide the rice equally among four bowls. Divide the green onions, cucumbers, avocado and daikon sprouts evenly among the four bowls, arranging prettily! When the fish is done, place a piece in each bowl and drizzle with a quarter of the dressing. Top each bowl with sesame seeds and shredded nori. Serve immediately.

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