Saturday, January 12, 2008

Baked Salmon Fillets with Wasabi Mayo Crust

Recipe of the Week - January 13th, 2008

This recipe is somewhat unique as the directions are identical for any wild salmon species. Wild Sockeye Salmon has a stronger flavor presence, while Wild King (Chinook) Salmon has a richer, more buttery flavor. We love them both!

Wild Ocean Seafoods® Wild Sockeye or Wild King Salmon Fillets 6oz, 8/9oz or 16oz Fillets.
Olive Oil
½ cup Mayonnaise
1 tsp Wasabi Powder (More to Taste)
Fresh Ground Pepper
One whole lemon, sliced or wedged for serving

Thaw Salmon Fillets in the refrigerator overnight or run under cold water while still in their individually sealed packages
Mix Mayonnaise and Wasabi Powder in a bowl. Refrigerate until use.
Pre-Heat the oven to 350 degrees

Line a baking pan with aluminum foil or use a Pyrex® Casserole dish if you have one available.
Coat the bottom of the pan lightly with Olive Oil.
Place the Salmon Fillets skin side down in the pan. Leave about 1/2 inch between each fillet.
Season Salmon Fillets with ground pepper to taste.
Cover the exposed meat side of the fillets with approximately 1/8 inch of the Wasabi Mayonnaise. The idea is to completely cover the top meat side of the fillet until the fillet meat is not visible.
Place in Oven covered for 10-12 minutes.
Uncover, and gook for an additional 3-5 minutes
Ovens vary! The Salmon is done when it flakes with a fork!
Remove from oven and add to the plate. Garnish with Lemon Wedge

Note: If you enjoy lemon with your Wild Salmon, it is better to add after cooking.



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