June 30, 2004
Goodbye, Tuna Salad
I had some left over salmon filet in the freezer that I took out yesterday to thaw and hopefully have for dinner tonight. But since I ruined my dinner on frozen cheese taquitos and carrot sticks and salsa I decided to turn it into a snack for work tomorrow in the style of traditional Tuna Fish Salad except with a twist. All the basic ingredients are the same -- fish, an emulsion or oil dressing, something pickled for some tang, something crunchy for some, um, crunch. Several weeks ago I got a Kewpie style squeeze bottle of wasabi mayonnaise at the "New Oriental Market" on Airport Blvd. It's heavenly (with a heavenly green hue). Starting with that and my jar of Pickled Ginger (I can't get enough of that stuff) as inspiration I went to work on my Salmon Ginger Wasabi Salad.
8-10 oz Salmon filet
2-3 Tbsps of Mayonnaise
1-2 Tbsps of Wasabi Mayo (to your taste)
1/4 cup of diced celery (or cucumber would be really good!)
2 Tbsps of sliced Pickled Ginger, excess moisture squeezed out and finely chopped
2 Tbsps of finely chopped Cilantro
1 squeeze of half a Lime
Make a foil pocket for your salmon filet, top with salt and fresh pepper and put it into a 350° oven for 30 minutes or until well-done. I usually cook my salmon to rare but you want it to be completely cooked for this salad. Shred the Salmon with a fork and let it cool, then mix in the remaining ingredients. Chill! Eat!
(I didn't include a picture because no matter how I tried, photographing mayo-based fish salad is not appetizing on camera.)Posted by yi at June 30, 2004 10:43 PM