Wasabi Glazed Salmon With Sesame Brown Rice And Roasted Asparagus

I am a foodie that likes to eat healthy but I also want to have every morsel of food taste delicious.  Wasabi Glazed Salmon  served with Sesame Brown Rice with Roasted Asparagus and a marinated cucumber salad is so full of flavor that you may think you are dining in a nice restaurant instead of having dinner at your kitchen table.

Wasabi Glazed Salmon With Sesame Brown Rice And Roasted Asparagus

Salmon is a fish that has become popular and is usually easy to find at your local fish store or market, often on sale. Not only has the fish become widely available, it is also recommended as part of a heart healthy diet plan because of its Omega 3 fats. Nutty tasting brown rice mixed with sesame seeds and roasted asparagus adds nice texture and flavor to the meal.

If you have followed my blog, you know that my husband loves being in the kitchen as much as I do. Many times he will be right there helping with my mincing, dicing and all the cleanup. Remember…he calls himself  “the kitchen slave”. He is also a very good cook and many times prepares our meals.

For this meal we cooked together. The Wasabi Glazed Salmon is my husband’s dish and he never measures. I watched and will give you “his recipe” as closely as I can.  

Wasabi Glazed Salmon

Preheat the oven to 450 degrees for asparagus then reduce to 350 for the salmon.

• 1  to  1 1/2 lb. piece of salmon (for 2 persons)* Adjust recipe accordingly.
• 1 tsp. sesame oil
• 1 tsp. tamari
• 1/4 tsp. white pepper

Place the salmon in a bowl with above marinade, toss to coat and let marinate for up to 1 hr.

• 2 Tbsp. dark brown sugar
• 2 – 3 tsp. wasabi paste
• 1 tsp. sesame oil
• 4 tsp. tamari
• 2 tsp. lemongrass paste
• 2 to 3 tsp. grated ginger
• 1/2 tsp. garlic powder

Mix the above ingredients in a bowl and set the sauce aside. In the meantime, coat a ovenproof skillet with peanut or vegetable oil and heat. When hot, place the salmon presentation side down first and cook about 1 1/2 to 2 minutes each side. Top the salmon with the sauce and bake in a 350 oven for 5 to 7 minutes according to the thickness.

Sesame Brown Rice With Roasted Asparagus

• 1 c. brown rice
• 6 – 8 spears of asparagus
• 1 tsp. olive oil
• a pinch of salt
• 1 tsp.  sesame seeds
•  2 additional tsp. toasted sesame seeds
• 1 tsp. sesame oil
• 1 tsp. tamari
• 1/8 tsp. white pepper
• 1 Tbsp. butter

Cook brown rice according to package directions. In the meantime, place the asparagus on a roasting pan and drizzle with the olive oil. Roll to coat and  sprinkle with 1 tsp. sesame seeds and a pinch of salt. Roast at 450 degrees until just starting to brown on edges. Remove from oven. When cool enough to handle cut into pieces. When the rice is done, drain and place in a bowl with 2 tsp. toasted sesame seeds, sesame oil, tamari, pepper, butter and asparagus. Toss to mix.

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The wasabi glazed salmon is a dish that we prepare throughout the year. Most times we serve the salmon with a cool, crisp salad of  either marinated cucumbers or a slaw with asian dressing.