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Recipe

Grilled Salmon with Wasabi-Ginger Mayonnaise

Scott Phillips

Servings: four.

You can find wasabi paste and powder at Asian groceries, or try the Asian section of your supermarket.

Ingredients

  • 1-1/2 limes
  • 1/2 cup mayonnaise
  • 1-1/2 Tbs. wasabi paste; more to taste
  • 2 tsp. finely grated fresh ginger
  • Kosher salt and freshly ground black pepper
  • 4 6-oz. skinless salmon fillets
  • Vegetable oil for the grill

Nutritional Information

      Nutritional Sample Size with 1 tsp. Ginger Mayonnaise
      Calories (kcal) : 350
      Fat Calories (kcal): 180
      Fat (g): 20
      Saturated Fat (g): 3
      Polyunsaturated Fat (g): 5
      Monounsaturated Fat (g): 4
      Cholesterol (mg): 111
      Sodium (mg): 464
      Carbohydrates (g): 1
      Fiber (g): 0
      Protein (g): 39

Preparation

  • Prepare a medium-hot grill fire (be sure the grill grate has been scrubbed clean with a wire brush).
  • Cut the half lime into four wedges and set aside. Finely grate the zest from the whole lime. Cut the zested lime in half and squeeze the juice from one half into a small bowl (save the other half for another use). In a medium bowl, combine 1 tsp. of the lime juice with the lime zest, mayonnaise, wasabi paste, ginger, and 1/4 tsp. salt. Stir to combine. Taste and add more wasabi paste if you’d like a zippier flavor.
  • Run your finger along each salmon fillet to feel for tiny bones; use tweezers or needlenose pliers to pull out any that you find. Season the fillets lightly with salt and pepper. Spoon about 2 Tbs. of the mayonnaise mixture onto the salmon fillets and refrigerate the rest. With your hands, spread the mayonnaise in a thin layer over all sides of the fillets.
  • When the grill is ready, oil the grill grate using tongs and a paper towel dipped in oil. Grill the salmon until crisp and slightly charred on one side, about 4 minutes. Turn and continue to grill until the salmon is just cooked through, another 3 to 6 minutes. Serve the salmon topped with a dollop of the mayonnaise and a lime wedge on the side. Pass the remaining mayonnaise at the table.

Reviews

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Reviews

  • Rebas_Creation | 02/18/2013

    Good idea with the ingredients. The lime flavor was too over powering. Next time I will cut the lime zest and juice in half.

  • willmesi | 09/12/2010

    This is a marvelous way to make salmon. I've made it more than four times, twice for company. Everyone is crazy about it and I always get requests for extra wasabi dressing.willmesi

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