Recipe courtesy of Robert Irvine
Save Recipe Print
Total:
2 hr 45 min
Prep:
35 min
Inactive:
2 hr
Cook:
10 min
Yield:
6 servings
Level:
Intermediate

Ingredients

Salmon and marinade:
Slaw:
Wasabi aioli:

Directions

Marinate salmon: Season salmon with salt and pepper and place in a nonreactive container. Combine sake, shallot, garlic, sesame seed, and cilantro and pour over fish. Cover and marinate for 2 hours in the refrigerator.

Make Asian slaw: Combine cabbage, seaweed, bean sprouts, bamboo shoots, leeks, lime juice, and orange juice in a nonreactive bowl and season with black pepper. Cover and refrigerate for 1 hour.

Prepare wasabi aioli by combining mayonnaise, wasabi powder, garlic powder, and lime juice and chill.

Heat sesame oil over low heat and poach salmon fillets until fish is just opaque. Drain on paper towels and bring to room temperature.

Arrange a bed of Asian slaw on serving plate, top with poached salmon and spoon a quenelle of wasabi aioli on fish.

Step Inside the Fantasy Kitchen

Take tour of Food Network Fantasy Kitchen with designer Shea McGee.

IDEAS YOU'LL LOVE

Perfect Poached Eggs

Recipe courtesy of Alton Brown

Salmon Cakes

Recipe courtesy of Ina Garten

Smoked Salmon

Recipe courtesy of Alton Brown

Blackened Salmon

Recipe courtesy of Alex Guarnaschelli

Oven-Baked Salmon

Recipe courtesy of Kathleen Daelemans

Salmon Piccata

Recipe courtesy of Robert Irvine

Pan-Fried Salmon

Recipe courtesy of Food Network Kitchen

Browse Reviews By Keyword

          Latest Stories