Fish two days in a row is pretty abnormal for us, but Valentine’s day did strange things to our schedule. I am a die-hard salmon fan, and this recipe was good enough to make again.
If you don’t like wasabi peas, stay away from this one. I’d never had them before, and was quite surprised. They gave the dish a bit of spice (ok, lots of spice!) and a really nice texture. This would also be nice simply rubbed with wasabi powder/paste. The bed of peas and cabbage was beautiful, but nothing special.
Crunchy Wasabi Salmon with Lime
Recipe from Bon Appetit
3/4 cup wasabi peas (about 3 ounces)
4 (8-ounce) salmon fillets with skin (each about 1 inch to 1 1/4 inches thick)
1 tablespoon finely grated lime peel
2 tablespoons olive oil, divided
6 cups thinly sliced red cabbage (about 1/2 large head)
1 (8-ounce) package trimmed sugar snap peas
2 tablespoons fresh lime juice
Preheat oven to 400Â°F. Blend wasabi peas in processor until ground but with some coarsely crushed pieces. Lightly oil rimmed baking sheet. Arrange salmon fillets, skin side down, on prepared baking sheet. Sprinkle fish with salt. Press ground wasabi peas onto tops of salmon fillets to adhere, covering tops completely. Sprinkle grated lime peel over salmon; drizzle with 1 tablespoon oil. Roast salmon just until opaque in center, about 10 minutes.
Meanwhile, heat remaining 1 tablespoon oil in large nonstick skillet over medium-high heat. Add cabbage and sugar snap peas; sautÃ© until vegetables are crisp-tender, about 5 minutes. Season to taste with salt and pepper.
Transfer 1 salmon fillet to each of 4 plates. Drizzle with lime juice. Mound cabbage-snap pea mixture alongside. Garnish with lime wedges and serve.