Sunday, October 25, 2009

Recipe for Roasted Wild Salmon with Soy-Wasabi-Agave Glaze and Green Onions

Roasted Wild Salmon with Soy-Wasabi-Agave Glaze and Green OnionsWild salmon is a bit of a splurge around here, but when my local store had these one-pound wild salmon pieces on sale for $6.99, that was an offer I couldn't refuse. I thawed the piece of fish overnight and I'd intended to grill the salmon but it was cold and windy that day. Even though I can cook on my covered deck when it's bad weather, I decided to use Mark Bittman's foolproof method for roasting salmon in olive oil and herbs, and I roasted the salmon in my toaster oven. I don't know exactly what inspired me to brush the salmon with a spicy blend of soy sauce, wasabi, and agave nectar, and then garnish with lots of sliced green onions, but the results were great.

In this method of cooking salmon, a roasting pan with oil in it is preheated in a very hot oven. Let the salmon come to room temperature and rub with herbs while the pan heats.

Once the pan is smoking hot, place the salmon, skin side up and roast for 4-5 minutes, or until you can easily lift off the skin (test on a corner before you remove from the oven.) Peel off skin and carefully turn the salmon over.

I didn't have any real wasabi (which is very hard to find in the U.S.) so I used this Wasabi-flavored horseradish to spice up the glaze. If you're lucky enough to have real wasabi, you might need a bit less.

While the salmon roasts, whisk together the soy sauce, agave, and wasabi with just a touch of olive oil. (I made too much, so the amounts in the recipe are less than you see here.)

Brush the top side of salmon with the soy-wasabi-agave glaze, then put back in the oven for 3-5 minutes more, or until the fish feels barely firm to the touch. Don't overcook, underdone is better than overdone in this recipe.

Roasted Wild Salmon with Soy-Wasabi-Agave Glaze and Green Onions
(Makes 3-4 servings, recipe uses Mark Bittman's method for roasting salmon, glaze created by Kalyn)

1 or 2 pieces wild salmon with skin (I used a piece that weighed exactly one pound)
3 T + 1 tsp. olive oil
about 1 tsp. herb rub, for rubbing salmon
1 T soy sauce (I used Tamari)
1 T agave nectar (I used dark agave)
1 T wasabi horseradish (or use a smaller amount if you have pure wasabi)
3-4 green onions, sliced into thin slices

Remove salmon from fridge so it can start to come to room temperature. Turn on oven or toaster oven to 450F/230C and preheat 5-10 minutes. Then pour 3 T olive oil in the bottom of roasting pan, put pan in oven and heat until the oil is sizzling, about 5 minutes.

While oil heats, rub the flesh side of salmon with herbs. (I used Rosemary and Garlic Dried Herb Rub, but any blend of dried herbs that would taste good on salmon can be used.) Whisk together the soy sauce, wasabi horseradish, agave nectar, and 1 tsp. olive oil. (Taste with your finger to see if you want more agave or wasabi.) Slice green onions and set aside.

When oil is sizzling, put salmon on roasting pan, skin side up, and roast 4-5 minutes, or until the skin can be easily peeled off the fish (lift up a corner to test while the pan is still in the oven.)

Remove pan from oven and peel off skin and discard, then brush the glaze on the top side of salmon, working quickly so you can get it back in the oven as soon as possible. Return salmon to oven and roast 3-5 minutes, or until the fish feels barely firm (not hard) when you press it with your finger. Don't overcook, under cooked is better than too done for fish. Remove salmon from oven and place on serving platter, then sprinkle sliced green onions over all the surface of the fish. Serve hot.

You could cook the salmon on an oiled grill over high heat using this same method and glaze if you prefer.

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South Beach Suggestions:
Everything about this recipe is perfect for any phase of the South Beach Diet or any other type of low-glycemic eating plan. (Even though agave nectar is phase two, you're only eating a very minimal amount here.) For phase one, serve the salmon with something like Roasted Broccoli with Soy Sauce and Sesame Seeds and Mary's Perfect Salad. For phase 2 or 3 you could add something like Barley Risotto with Mushrooms and Thyme.

More Wild Salmon to Savor:
(Recipes from other blogs may not always be South Beach Diet friendly; check ingredients.)
Wild Salmon Roasted in Olive Oil and Herbs with Tomatillo, Black Bean, and Avocado Salsa from Kalyn's Kitchen
Broiled Wild Salmon with Mustard, Mint, Parsley Sauce from Kalyn's Kitchen
Grilled Wild Salmon with Preserved Lemon Relish from Simply Recipes
Semi Steamed Salmon from Cooking with Amy
Tequila Lime Salmon from Karina's Kitchen
Salmon with Anchovy Olive Tapenade from Elana's Pantry
Salmon with Pistachio Oil and Asparagus from What Geeks Eat
(Want even more recipes? I find these recipes from other blogs using Food Blog Search.)
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  1. What a marvellous salmon dish this is!! I so love wasabi with salmon & I so love agave as well!

    MMMMMMM,..a real delight!

  2. Salmon is my favorite fish and 6.99 per lb is amazing! I need to find prices like that around here.

    I love the sweet and salty combo in this glaze. It would suit my taste buds perfectly.

  3. Nice job, Kalyn. This looks fantastic. I love the flavors that you used -those green onions are a great touch.

  4. I love the combination of wasabi and agave, and the wild salmon can stand up to a vibrant glaze. Here in the east, we can buy Gold's Wasabi Sauce, which is essentially wasabi horseradish, in our supermarkets. My local gourmet shop (more than an hour away) sells real wasabi powder, as do some (but not all) Asian markets.

  5. is it wrong that i'm drooling over that delicious looking piece of fish at 9am?!? seriously, this looks soooo good, kalyn! i bet the green onions added a great oniony fresh crunch

  6. This looks so good. Doubt I could buy the wasabi horseradish here, but I'm definitely going to look for it.

  7. I don't care for salmon but the rest of my family loves it so I make it several times a year. I might have to add this version to my repertoire, it looks like it would do great in a ceramic grill.

  8. What a beautiful piece of salmon and what a deal! I am very excited to try that method of roasting - that's new to me. The flavors that you chose (soy, wasabi) are a perfect mix to compliment salmon.

  9. My husband is very sensitive to heat in food. I've had a miniscule amount of wasabi with sushi and almost passed out! How 'hot' is this??

  10. It sounds like I will have to look harder here to see if I can find real wasabi. The wasabi horseradish isn't that hot at all; I'd say not even 1/4 as hot as the wasabi you get with sushi (which supposedly isn't always real wasabi either.) If you're worried about the hotness, I'd put a tiny amount and then taste with your finger, or you could leave it out completely or use something like sweet hot mustard or regular horseradish.

  11. I love the idea of wasabi on salmon. Brilliant.

  12. We love our salmon here on the Pacific coast and this sounds like such a great recipe! I hesitate to say that I would leave out the agave, as it sounds so wonderfully delicious with the wasabi, but I probably would.
    I found wasabi roots at the Whole Foods in Portland last summer but, regretfully, didn't buy one because we weren't coming home right away. I'll look for them again when I up there next time. You can use it freshly grated or dry it and grind it to a powder. Something I'm looking forward to trying.

  13. Wow, great combo of using wasabi and agave. I also like to use king salmon.

  14. Real wasabi is difficult to find no matter where you are. Those green-filled tubes are usually mostly horseradish.

    The real thing, the rhizome, is available at Real Wasabi, although it's pretty expensive and for a glaze, it's not likely to make that much of a difference.

  15. ummm! kalyn I am so liking the flavors here. I have some wonderful salmon steaks and was thinking of doing tandoori but now i think i'll give this a go!

  16. The salmon looks incredible. I walk by the wasabi in the store every time and think 'what can I used this for.' I will have to give it a try!

  17. Fantastic salmon. I have to try this when I purchase a fillet of salmon. I could almost taste the flavors in there.

  18. Those are some powerful flavors!

    I might be tempted to just eat the salmon sashimi-style and use the soy, wasabi and green onions as a dipping sauce.

  19. Karina, thanks. I had sushi in mind (been craving that lately!)

    Christine,I've never seen wasabi root here, but maybe I haven't looked hard enough? I'm intrigued by it, simply because I don't know if I've had the real thing.

    Spice Rack, thanks.

    David, thanks for that link. I just may have to buy some so I know what the difference is.

    Meeta, hope you like it.

    Jessica, if you like horseradish you'll probably like Wasabi. I love it mixed with soy sauce as a dip for sushi.

    Divina, thanks. Some of my favorite flavors for sure.

    Nate-n-Annie, in Utah all our salmon would have been previously frozen, so I don't know how great it would be for sashimi, but if I had fresh salmon I'd certainly love it like that!

  20. I made this for dinner last night, and it was awesome! I did wrap the salmon in foil, just for easy clean-up. I served it with some mushrooms and rice noodles. Overall great meal!

  21. Anonymous, so glad you liked it, thanks for letting us know.

  22. That is one tasty looking piece of salmon!

  23. This was a wonderful dish! My husband eats fish VERY reluctantly, and he and my daughters both loved this. I had to substitute regular horseradish for wasabi, and also had a 2 lb piece of salmon. For the herb rub, I used fresh ground black pepper, onion powder, ground ginger, dried parsley flakes and dried dill weed. It was great. I am going to try the same treatment on a 2 lb pork loin tonight. Thanks for a great recipe!

  24. Anonymous, so glad you liked it! Your herb choices sound great.

  25. Will make this one today...looks delicious.


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