Cinda's Kicked-Up Wasabi Salmon

Fresh salmon is teamed with the flavors of soy sauce, ginger, lime, and wasabi, grilled, and served on Jasmine rice with a dipping sauce.

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Ingredients:

• 1 pound fresh salmon filets or steaks (about 3/4 to 1" thickness)
• 1/2 cup soy sauce (plus extra for the dipping sauce)
• 1 Tbsp. fresh grated ginger (not necessary to peel)
• 1 fresh lime
• 1 Tbsp. prepared wasabi (plus extra for the dipping sauce)
• 1 cup Jasmine rice
• 2 cup water
• 2 green onions

Method

Combine soy sauce, juice of the lime, ginger, and prepared wasabi; mix well and pour into a glass baking dish or zipper-lock bag. Place salmon in the marinade for only 20 minutes. Cook the rice in the water until done, about 20 minutes. Peel and core the pineapple; cut into bite-size pieces. Stir into the hot cooked rice right before serving. Chop the green onion and set aside. After the salmon has marinated, discard marinade and grill salmon on the BBQ or on a grill pan in the kitchen about 4 to 5 minutes on each side or longer for desired doneness. Serve the grilled salmon on the rice. Garnish with chopped green onion. Dipping sauce: Combine soy sauce and prepared wasabi to taste. I like mine "hot" so I add extra wasabi. For extra flavor pour some of the dipping sauce on the rice.

Notes: My trick when grilling fish on the BBQ--I use a grill rack or 2 wire racks. I grill one side of the fish on one wire rack and then place the second rack on top and flip it over and grill the other side. To serve as an appetizer, skip the rice and serve with bite size bagel pieces or quality crackers. Garnish with green onion. Another tip; pan fry the bagel piece in garlic and butter until brown and crispy. Variation: add pickled ginger.

Number of servings: 4

Submitted By: Cindasplace
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