Seared Glazed Wasabi & Mustard Salmon
Fish is good for your health, that what I’ve been told. I really don’t care that fish is good for my health or not, I love eating them anyway. I grew up eating a lot of fish and seafood. I had a miserable two years of my life when I couldn’t eat shrimp. I didn’t know why I had allergic reaction to ship at that time. Maybe I ate too many of them, both cooked and raw and my body just had enough of it. I forced myself to eat it after a while, through all the throwing up and itchiness. I’m happy again that I don’t miss a good thing in life.
Back to fish, you can do a lot of things with salmon: grill, broil, fried, steam, smoke, make curry or eat it raw. You can cook salmon with various ingredients within one method of cooking. So, how many ways you can cook a piece of salmon again? Countless!
Last weekend we, or I in this matter, made seared Wasabe & mustard salmon with garden salad. It was easy to make and we felt healthy already.
Seared Wasabe & Mustard Salmon
- Good piece of salmon. The belly part is the best, very rich and fatening. (Salmon fat is good for you, high in Omega3)
- Mixed Wasabe & mustard. I used Stonewall Kitchen. No, I don’t have any stock in this company. They just make good condiments and spread.
- Lemon or lime juice
- Olive oil
- Mixed salad green that you like. We just picked what ever we had in the garden at the time. Last weekend our salad was a combination of arugula, French breakfast radish, Belle radish, Metzuma, Pak choi and a little cheat on supermarket tomato and bell pepper.
Here is how to make it:
- Mixed the Wasabe & mustard with lemon or lime juice to your preference. My trick is whenever I use a new ingredient I would taste it by itself first. I’ll know exactly how much I should add the other ingredients because I know how salty, sweet, sour it is. Then I know how much to add the other stuff.
- Rub the mixture on the salmon. Put the rubbed salmon in the bowl and refrigerate it for a couple of hours.
- Once you’re ready to cook, take the salmon out from the fridge 10 minutes before
- Wet the grilling pan with olive oil.
- Drop the salmon on the pan, skin side first.
- Turn it after 2 minutes.
- Take the salon out after a couple of minutes. We like the fish a little raw inside. For well-done fish you may have to cook longer. Just remember, fish will continue cook after you take it off the heat.