Crunchy Wasabi Salmon With Lime

Serve with cooked red cabbage and sugar snap peas and a spicy mayonnaise. Adapted from Bon Appetit. (The mayo is spicy so if you like, add the curry paste 1 tsp at a time and taste to suit your tastes). I make this using fat free mayo and sour cream, to cut the calories!

• Ready In: 20 mins
• Serves: 4

Ingredients

• 3⁄4 cup  wasabi peas
• 4 (8 ounce)  salmon fillets
• 1  tablespoon  finely grated lime peel
• 1  tablespoon olive oil or 1  tablespoon  cooking spray
• 2  tablespoons  fresh lime rind, grated

• For the mayonnaise

• 1⁄2 cup mayonnaise
• 1⁄2 cup sour cream
• 1  shallot, finely chopped
• 3  teaspoons red curry paste
• 3  tablespoons fresh coriander leaves, chopped
• 2  tablespoons lime juice
• 1  teaspoon sugar

Directions

1. Combine all ingredients for the spicy mayonnaise very well. Chill while you make the salmon.
2. Preheat oven to 400°F.
3. Blend wasabi peas in a mini-chopper until ground but some coarsely crushed pieces.
4. Lightly spray oil a rimmed baking sheet, and arrange salmon on top. Sprinkle fish with salt.
5. Press ground wasabi peas onto top of the fish, covering the tops completely.
6. Sprinkle the grated lime peel over the salmon and drizzle with 1 tbsp oil, or spray with spray oil.
7. Roast salmon until just opaque in center, about 10 minutes. Roasting time will vary depending on the thickness of your fillets. Just check the fish for doneness.
8. I would serve the salmon on a bed of red cabbage with snow peas on the side. Mayonnaise for dipping.