Salmon Filet with Shiso-Lemon Butter and Wasabi Mashed Potatoes

Here’s a recipe I improvised for dinner last night at my house with Tash and Keiko. It is inspired by a nouvelle japonaise recipe that someone posted on BigDaikon.com.

Ingredients: (for 2-3 people):

  • 2 Salmon Filets
  • one bunch of asparagus (quickly blanched or steamed)
  • 3 potatoes
  • one teaspoon of wasabi
  • 1 teaspoon of Japanese mayonnaise
  • salt and pepper
  • butter, some olive oil
  • a handful of chopped up green onions
  • a handful of shiso leaves, cut in chiffonade
  • 1 clove of garlic, chopped
  • Juice of half a lemon

Method:
1. Peel and cut potatoes into quarters. Boil in salted water until tender. Drain. Mash with a good amount of butter. Mix in wasabi and mayonnaise and season with salt and pepper.

2. Heat about a tablespoon of olive oil and a big pat of butter in a frying pan on medium heat. Pan sear the salt and peppered salmon filets so they are nicely browned on both sides but still tender (about 2 minutes each side)

3. Remove salmon filets from the frying pan and keep warm, keeping the butter and oil in the pan to make the sauce. Add the garlic, green onions and shiso leaves to the pan and fry until the garlic starts to brown and the herbs release their aroma.

4. To present: Put a mound of wasabi mashed potatoes on each plate. Put some steamed or blanched asparagus next to the potatoes and put a salmon filet on top. Drizzle some of the sauce on top of the salmon along with some lemon juice.

Published by

leesean

Foossa Facts

  • This sounds great! I’m going to try it. Anyhow, I’ve got to do something with all those shiso leaves in my garden.