Asian Salmon Loaf With Wasabi Mayo

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 15mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 350°.
  • Cut the salmon fillet into 4-5 large pieces and place in a food processor.
  • Pulse about 6 times, add the smoked salmon, and pulse another 4-5 times, stopping while the fish still has some texture.
  • Transfer the salmon to a bowl and add the scallions, soy sauce, sesame oil, ginger, garlic, bread crumbs, and eggs.
  • Mix with a spoon or your hands until well combined.
  • Shape the salmon mixture into a loaf about 8 inches long, 3 inches wide, and 1-2 inches high and place it in an oiled 9 x 12 inch pan, preferably Pyrex.
  • Pour the black and white sesame seeds into a cup and mix them.
  • Sprinkle the seeds evenly over the top of the salmon loaf, pressing lightly to make the seeds adhere.
  • Bake for20-30 minutes, or until the loaf feels springy to the touch and an instant-read thermometer measures 145° in the thickest part.
  • Mayo-in a small bowl, whisk the wasabi into the mayonnaise, 1/2 teaspoon at a time, tasting after each addition.
  • If it's not spicy enough, add another 1/2 teaspoon.
  • Add the water, 1/2 teaspoon at a time, stirring , until the mayo has the consistency of a sauce.
  • Just before serving, fold in the chopped chives, stirring until they are evenly distributed.
  • To serve, slice the salmon loaf and spoon a good dollop of the mayo beside each slice.
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