Salmon fillets, when baked in the oven at a high temperature make for a flavorful, fast and healthy entree all by themselves, but when you add a simple soy sauce and honey glaze, the fish develops a fabulous, sweet and savory flavor in just minutes. Creamy mashed potatoes, spiked with a little wasabi paste make the perfect accompaniment.
PrintGlazed Sesame Salmon and Wasabi Mashed Potatoes
Salmon fillets glazed with a mix of soy sauce, honey, garlic and ginger are baked at high heat and served over wasabi-flavored mashed potatoes.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 4 servings
- Category: Main Dishes
Ingredients
- 1 lb salmon fillets (about 1-inch thick), skin removed
- 2 tablespoons soy sauce
- 1-1/2 tablespoons honey
- 1 tablespoon sesame oil
- 2 cloves garlic, very finely chopped
- 1-1/2 teaspoons fresh ginger, very finely chopped
- 1-1/2 teaspoons sesame seeds (white, black or combination)
Instructions
- Preheat the oven to 425°F and generously spray a shallow baking pan with nonstick spray.
- Combine the soy sauce, honey, sesame oil, garlic and ginger in a small bowl.
- Cut the salmon into 4 serving size pieces and arrange on the prepared pan in a single layer. Spoon a little of the soy sauce mixture onto each piece of salmon and rub it in with the back of the spoon. Turn the pieces over, and using the rest of the mixture, coat the other side of the salmon.
- Bake for 8 minutes, remove from the oven and sprinkle sesame seeds evenly over the fish. Return to the oven until the salmon reaches the desired doneness, 1 to 2 minutes longer. Serve over Wasabi Mashed Potatoes (recipe follows).
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Wasabi Mashed Potatoes
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 4 servings
Ingredients
- 2 lbs Yukon Gold potatoes, peeled and cut into chunks
- 4 tablespoons butter
- 1/2 cup whole milk
- 1/4 cup heavy cream
- 1-1/2 teaspoons wasabi paste (or more to taste)
- Salt and freshly ground black pepper
Instructions
- Place the potatoes in a large pot and cover with cold water. Add some salt and bring them to a boil over high heat. Reduce the heat to medium and simmer until the potatoes are tender, 15 to 20 minutes. Drain, then return to the pan for a minute or two to dry any retained moisture.
- While the potatoes cook, heat the butter, milk and heavy cream in a small saucepan, or in the microwave, just until the butter melts. Whisk in the wasabi paste.
- Add the butter mixture to the potatoes and mash with a potato masher to desired consistency. Add salt and pepper to taste and a little more wasabi paste and heavy cream if desired.
Jeanie Refvik says
The wasaabi mashed potatoes were great
Lynne Webb says
Glad you liked them!