Asian Salmon Loaf With Wasabi Mayo
- Ready In:
- 1hr 15mins
- Ingredients:
- 16
- Serves:
-
6
ingredients
- 1 (16 ounce) salmon fillets, skinned, pinbones removed
- 2 ounces smoked salmon, finely chopped
- 2 scallions, finely chopped (white and light green parts)
- 1 tablespoon soy sauce
- 2 teaspoons toasted sesame oil
- 1 tablespoon grated fresh ginger
- 1 tablespoon minced garlic
- 1⁄2 cup plain dried breadcrumbs
- 2 large eggs
- olive oil
- 1 tablespoon black sesame seed
- 1 tablespoon white sesame seeds
-
Wasabi Mayo
- 1 tablespoon wasabi paste (or 1-2 t. powdered wasabi)
- 1⁄4 cup mayonnaise
- 1 teaspoon water, plus more if needed
- 2 teaspoons chopped fresh chives
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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