Prep 15 mins
Cook 25 mins
A simple Japanese recipe from the New York Times Magazine.
- olive oil
- 1 3⁄4 lbs salmon fillets (wild king recommended)
- sea salt
- 6 teaspoons wasabi powder
- 1 cup sour cream
- Preheat oven to 300 degrees. Sprinkle a large roasting pan with olive oil. Lay the salmon in the pan with the skin-side down. Rub a thin slick of oil over the salmon and season with salt. Roast until just cooked through, 20 to 30 minutes.
- Meanwhile, dissolve wasabi powder in 8 teaspoons of water. Whisk into sour cream and season to taste with salt. Add more wasabi if desired. Serve with salmon.
The sauce overwhelms the flavor of the salmon. If I were to make this again, I would cut the wasabi in half. It also made way more sauce than we needed.
The cooking directions are spot on--25 minutes produced a wonderfully juicy, evenly-cooked fish. The cream sauce was not quite right for our taste buds... we felt like it was missing something, but YMMV. Great cooking method for the fish, though.
I used the wasabi sauce from this recipe to go with some tuna I made and it was amazing. Next time I will be making the whole recipe! Also, I used fat free sour cream to make it more diet friendly.