As I mentioned earlier, my wasabi powder, bought from the fancy specialty foods store, was a bit weak. And by a bit, I mean a lot. This doesn't mean you have to toss it, or bring it back in a rage, but take advantage of it's puny little kick.
I preheated my oven to 425. I mixed 2 tablespoons of wasabi paste with 3 tablespoons olive oil to make a thick paste, spread it on 2 cleaned, dried, fresh fillets of wild salmon and coated the top with a handful of panko. I laid them out on a nonstick baking sheet, alongside a bunch of lightly oiled asparagus spears.
20 minutes later: dinner and only one dish to clean.
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