Slow-cooked Asiatic Salmon
From jo_jo_ba 15 years ago
- 30 minutes to make
- Serves 4
Adapted from chef Richard Boulay, this spicy fish dish is perfectly balanced between the wasabi's fire, the salmon's richness and the lime's tang. A touch of panko forms a delicious crust for a texture contrast.
Ingredients
- 24 oz. boneless, skin-on salmon fillet, cut in 4 shopping list
- ¼ cup honey mustard shopping list
- 1/2 tbsp wasabi paste shopping list
- 1 tsp lime juice shopping list
- 1/2 tsp lime zest shopping list
- 1 tbsp softened butter shopping list
- ¼ cup panko breadcrumbs shopping list
How to make it
- Preheat oven to 225 F and line a baking sheet with foil. Place salmon fillets skin-side down on the sheet and set aside.
- In a bowl, mix mustard, wasabi, lime juice, lime zest and butter. Spread fish evenly with the paste and top each piece with 1 tbsp panko.
- Bake on the middle rack for 20 minutes.
People Who Like This Dish 4
- aprasad Houston, TX
- ttaaccoo Buffalo, NY
- clbacon Birmingham, AL
- jo_jo_ba Oshawa, CA
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The Rating
Reviewed by 1 people-
I made this a while back & must have forgotten to review it. I made my own honey mustard. This was tasty but I don't think there panko remained/ got crunchy.
DetroitTokyo
in Detroit loved it
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