Tuesday, April 17, 2007
Grilled Ginger-Soy Salmon Sandwiches and Spring Salad with Asian Pear
2 6 oz. Wild King Salmon Filets
Wasabi Paste or Powder
First prepare a simple marinade. For this one I used soy, rice wine vinegar, fresh sqeezed lime juice, 2 smashed garlic cloves, and about a 1/2 inch of chopped fresh ginger. I marinated the filets in the fridge for about 2 hours prior to grilling.
After the salmon is marinated, and the grill is heating, cut the baugette in two even halves, then slice each half down the middle to create the bread for your sandwiches. Lightly brush each underside with butter for grilling.
Next prepare your wasabi horseradish sauce. In a small dish combine your wasabi paste and horseradish until you get the classic looking wasabi green color, and it tastes right. In many grocery stores now you can find premade wasabi horseradish or mayo, and you can just as easily use one of these.
Grill the salmon, flipping once, until you see the meat of the fish begin to flake and seperate. Grill the buns butter side down at the same time, careful not to let them burn.
The salad can be made with a variety of ingredients. Asian pear is crsip and juicy, if you can find one at your local grocer it makes a wonderful treat in any salad. The feta compliments the pear nicely by adding a soft salty texture to the salad.
Comments: Both the salad and the fish turned out great, but I think the sandwich could have used a little something extra on it. Maybe grilled shitake mushrooms? Or perhaps if I had laid the fish on a piece of romaine. If anyone tries this one out and has suggestions for an improvement I'd appreciate it.