Sesame Glazed Salmon + Wasabi Lime Mashed Potatoes

Definitely making this again. Careful with the salmon! I purchased a very thin, very expensive, tail-end filet of sockeye salmon today and over cooked it at 10 minutes. ): Always adjust recipes depending on the cut of fish you have. Other than being slightly dry, flavor was great. Thank you, Epicurious.

Oh, and I’m actually rather proud of my wasabi lime concoction. Only reason why that made it to the table today is ’cause I had a craving for a spicy tuna roll while shopping at Whole Foods. It came with little packets of wasabi. And seeing as spicy tuna rolls are spicy as is, I had a bunch of left over wasabi. Annnnd because I try to keep white potatoes out of my kitchen, I only make sweet potato mash these days. Sweet, spicy, tangy. Can’t go wrong.


SESAME GLAZED SALMON
adapted from epicurious.

  • 1 lb salmon fillets(4 filets)
  • 3 tbs soy sauce
  • 3 tbs lime juice
  • 3 tbs honey/agave nector
  • 2 cloves garlic, minced
  • pinch red pepper flakes
  • 1 tsp sesame oil
  • 1 tbs butter
  • ~1 tsp corn starch, dissolved in water
  • 1 tsp toasted sesame seeds

INSTRUCTIONS:

  1. Preheat oven to 325F
  2. Melt butter in a small sauce pan. Add garlic and rep pepper flakes, saute until fragrant.
  3. Add sesame oil, soy sauce, lime juice, and honey. Bring to a boil and reduce heat to medium high.
  4. Add corn starch mixture and stir. Continue to reduce glaze until it reaches the consistency of honey. ~10 min.
  5. Lay filets on greased aluminum foil. Brush on thin layer of glaze. Bake 5-10 min, depending on thickness of filet.
  6. Brush on more glaze and sprinkle with sesame seeds. Serve over garlic-y saute spinach.

WASABI LIME MASHED POTATOES

  • 1 large white sweet potato
  • 1 tsp wasabi paste or to taste
  • juice of 1/2 small lime
  • 1 pinch ginger, powder
  • 1-2 tbs butter
  • 1/3+ cup milk
  • salt to taste

Dice potatoes into small cubes. Cover with wet paper towels. Microwave 5 min. Mash in butter, milk, seasonings to consistency of preference.

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