This recipe also works well with tuna and halibut steaks! Also, if you are too lazy to make it yourselves, some Whole Foods have a similar (but not as good) preprepared version.
4 6oz. pieces of salmon fillet
1tsp wasabi paste
2tsp. good quality honey mustard
2T. veggie oil.
Topping:
2/3 cup panko crumbs
2T. crushed garlic
2/3 cup ground pistachios
1tsp. salt
1tsp. pepper
1tsp. ground ginger powder
Mix the wasabi paste and honey mustard with the oil and whisk until incorporate. Spread paste over the non-skin side of the salmon and marinade for at least 1 hour. Mix together the topping and spread over the top of the mustard paste. Bake at 400 for 15 minutes or until salmon flakes away with a fork.
Serve with a brut Cava like Cristalino
4 6oz. pieces of salmon fillet
1tsp wasabi paste
2tsp. good quality honey mustard
2T. veggie oil.
Topping:
2/3 cup panko crumbs
2T. crushed garlic
2/3 cup ground pistachios
1tsp. salt
1tsp. pepper
1tsp. ground ginger powder
Mix the wasabi paste and honey mustard with the oil and whisk until incorporate. Spread paste over the non-skin side of the salmon and marinade for at least 1 hour. Mix together the topping and spread over the top of the mustard paste. Bake at 400 for 15 minutes or until salmon flakes away with a fork.
Serve with a brut Cava like Cristalino
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