Wasabi-Crusted Salmon with Orange-Ginger Sauce

Total Time:
50 min
Prep:
30 min
Cook:
20 min

Yield:
4 servings
Level:
Intermediate

Ingredients
  • 1 tablespoon wasabi powder
  • 1 tablespoon water
  • 1 tablespoon rice wine vinegar
  • 1/4 teaspoon soy sauce
  • 4 (6-ounce) salmon fillet pieces, skin removed
  • 1 teaspoon Emeril's Original Essence, recipe follows
  • 1 cup panko crumbs
  • 1/4 cup vegetable oil
  • Orange-Ginger Sauce, recipe follows
  • 1/4 cup toasted black and white sesame seeds, garnish
  • Steamed long-grain white rice, accompaniment
  • Essence (Emeril's Creole Seasoning):
  • 2 1/2 tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 1 tablespoon black pepper
  • 1 tablespoon onion powder
  • 1 tablespoon cayenne pepper
  • 1 tablespoon dried leaf oregano
  • 1 tablespoon dried thyme
  • Orange-Ginger Sauce:
  • 1/4 cup minced shallots
  • 1 tablespoon minced ginger
  • 2 tablespoons orange zest
  • 1 cup dry white wine
  • 1 cup fresh orange juice
  • 1/2 cup heavy cream
  • 2 sticks cold unsalted butter, cut into pieces
  • 1 teaspoon soy sauce
  • Salt
  • 1/8 teaspoon wasabi powder
Directions

Place the wasabi in a small bowl. Slowly add in the water, whisking, to make a paste. Add the vinegar and soy, and whisk well. Place the salmon fillets in a glass baking dish and coat evenly on both sides with the wasabi mixture. Season lightly with the Essence.

Place the panko crumbs in a shallow dish. Turn both sides of the fillets in the crumbs to coat evenly, pressing to make the crumbs adhere. Set on a waxed paper lined baking sheet and refrigerate for 30 minutes.

In a large skillet or saute pan, heat the oil over medium-high heat. Add the fish and cook until medium-rare, about 3 to 4 minutes per side, depending upon the thickness of the fish. Divide among 4 serving plates, drizzle with the Orange-Ginger Sauce, and dust with the seeds. Serve immediately with steamed rice, and pass the remaining sauce at the table.

Essence (Emeril's Creole Seasoning):

Combine all ingredients thoroughly and store in an airtight jar or container.

Yield: about 2/3 cup

Recipe from New New Orleans Cooking, by Emeril Lagasse and Jessie Tirsch. Published by William Morrow, 1993.

Orange-Ginger Sauce:

In a medium, heavy saucepan, combine the shallots, ginger, orange zest, wine, and orange juice and bring to a boil. Reduce the heat to medium-low and simmer until reduced in volume by 2/3. Add the cream and cook until reduced by 1/2.

Whisking constantly, add the butter a bit at a time, waiting until each is completely incorporated before adding the next piece. Continue whisking until the sauce is smooth. Add the soy sauce, salt, to taste, and wasabi. Serve warm with the Wasabi-Crusted Salmon. (NOTE: If not being served immediately, place in a hot water bath, covered, and stir occasionally.)

Yield: makes about 1 cup


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    16 Reviews
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    Emeril's recipes are always favorites when we entertain, and this one doesn't disappoint. The sauce is rich, and the citrus doesn't overwhelm or render down too sweet. It scales to party-size well too â?? I served 20 at a family reunion, and have cut it to intimate-sized for romantic dinners. Fresh King salmon is the best protein for this recipe, in my opinion. The thicker forward cuts hold up well to pan searing without getting dry or tough.
    Sauce was excellent, rich and delicious. Salmon was much blander than I expected, disappointing. I would at least double the wasabi next time. If I make this again it will be as an appetizer: small cubes of salmon with the wasabi treatment, topped with a tiny dollop of orange-ginger cream (I'd keep the flavors but change the sauce consistency.
    it was amazing, I think next time I might try just cooking it in the oven to cut out a few calories. We only used 1 stick of butter eeeek 2 sticks sounded like A LOT of butter. it turned out great we made rice with it and garlic asparagus with a sprinkle of Parm :O
    Incredible!!!!!!!!!!
    My husband - the fish lover in the house - really LOVED this recipe. BUT . .. it was a LOT more difficult than I expected! And the ONLY way it would take 20 minutes is if you're rich enough to have someone to get all the ingredients prepped and ready. Anyway, he loved it (even at 10 pm!), and next time, we'll just plan ahead and start a lot sooner. PS - to the person who asked about the "2 STICKS of butter" - I wondered about that also. I ended up stirring in 1 stick and it seemed fine, so that's probably what I'll do next time as well. 5 stars for the recipe - 4 for the prep!
    I printed this recipe yesterday after reading all of the rave reviews, but didn't read the full ingredients until last night. Did everyone seriously use the entire amount of butter? That is 44 grams of fat - per serving - just with butter, not to even mention heavy cream. I am not opposed to fat for flavor, but could this be a type-O?
     

     
    I wish there was a way to ask a question without rating it. I'm sure it's fabulous, but since I haven't made it, I can't say that for sure.
    We absolutely love this! It works great with other types of fish, too, and I have used the sauce on everything from scallops to chicken. Thanks, Emeril! I really miss your show.
    The igredients were simple and easy to put together. Prep time was nominal. the flavor was amazing!!! I would recommend this recipe to any one who loves salmon!! Suggestion: use wild caught pacific salmon vs farm raised.
    This one is worth a try. It's now our favorite way to prepare salmon.
    I was craving salmon, but my husband doesn't eat fish. I used chicken instead and it was amazing!! I only suggest to use fresh wasabi not powder ( just my opinion, i love wasabi spicy!) I also made it with extra wasabi sauce for serving!!! i am actually making it again tonight:)
    Being an Alaskan and having a freezer full of self caught salmon easch summer I believed that I had tasted, tried, and prepared it in every which way possible. I discovered this method of prep and sauce to be such a complement to the fish. The flavor is not overwhelming, and in fact enhances the natural quality. I did find however that the sauce itself takes much longer than the time quoted. This took me well over an hour to prepare after the filets had cured.
    This is definitely worth all the time. I followed the recipe except I strained the sauce before adding the cream so I would have a nice smooth wine sauce. I also allowed the wasabi "marinade" To set on the salmon for two hours. Just excellent.
    This was a fantastic dish. I did have to finish cooking my salmon in the oven, so the crust would not burn. May be due to the thickness of the salmon I had. The wonderful sauce is very similar to a sauce I made for crab cakes. My husband loved it! Served it with a coconut ginger rice.
    family enjoyed it...
    Marinate the salmon much longer in the wasabi or else you won't taste the wasabi at all. The orange ginger sauce in wonderful when served fresh. I tried the thawing thing once and it didn't taste as good as when it was straight off the cooking range.
    I've made this recipe many times over the past few months. Only recommendations- I omitted the creole seasoning, used a wasabi sauce (found in the mayo ailse) and prefer to use plain breadcrumbs instead of the panko crumbs. It took approximately 45 minutes from start to finish to prepare this recipe. The time was well worth it though.
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