 |
|||||
| Meet the Chefs | |||||
|
|||||
| Classes and Events | |||||
|
|||||
| Now Showing | |||||
|
|||||
| Recipe Index | |||||
|
|||||
| Ideas for Great Gatherings | |||||
|
|||||
| Macy's Restaurants | |||||
|
|||||
| | | | | |
|
Wasabi Pea-Crusted Salmon Sandwich
Serves 4
Andrea studied at the French Culinary Institute in New York, which is right on the
edge of Chinatown. "We'd always run over there and pick up wacky ingredients," she says. When
she first tasted wasabi peas there, she thought, "Wow, they're crunchy, they're spicy, and
they're this amazing shade of green that would be really pretty with salmon." So she threw
some into a blender and this simple, stunning dish was born. Look for wasabi peas in the
produce section, near the granola and trail mixes, or in the Asian section of many
supermarkets. Andrea recommends tasting them before using the full amount called for, because
some brands are much hotter than others. She suggests serving this dish with a nice, everyday
sparkling wine.
Ingredients Asian Mayonnaise:1 cup mayonnaise 1 tablespoon toasted sesame oil 1 tablespoon soy sauce 1 tablespoon grated fresh ginger Kosher salt and freshly ground black pepper 4 (6-ounce, 1-inch-thick) skinless salmon fillets 2 tablespoons olive oil, plus more for brushing 1/2 cup wasabi-crusted peas 2 tablespoons unsalted butter 4 kaiser rolls or other good quality sandwich rolls 4 leaves lettuce |
|
To prepare the mayonnaise, combine the mayonnaise, sesame oil, soy sauce, and ginger in a bowl and whisk until well blended. Season to taste with salt and pepper. (The mayonnaise can be covered and refrigerated for up to a week.)
Brush both sides of the salmon fillets with olive oil. Place the peas in a blender and process until they are the consistency of bread crumbs. Spread the ground peas on a plate. Dip one side of the fillets into the peas, pressing gently to evenly coat.
In a large, flat-bottomed, nonstick skillet, heat the 2 tablespoons olive oil and the butter over medium heat. Place the fillets peas side down in the skillet and cook for about 4 minutes, until the crust becomes crisp and starts to brown lightly. Carefully lift the edge of each fillet to check the browning and lower the heat if necessary to prevent burning. Turn the fillets and continue to cook for about 4 minutes, until medium rare. Transfer to a paper towel-lined plate to drain briefly.
Split and toast the rolls. Spread each cut face with some of the Asian mayonnaise. Put a lettuce leaf and a piece of salmon on the bottom half of each roll. Top with the other half of the roll. Serve immediately, passing extra mayonnaise at the table.
