i really don’t care—i’m just grateful someone, namely my wonderful colleague of “cooking one two three” fame: rosanne gold did. but doesn’t it seem that the most brilliant ideas elicit the above response?in roseanne’s one two three concept, salt, pepper, and water don’t count (this is reasonable as they are basic staples/necessities). so here are the three star ingredients: salmon fillets, wasabi powder (japanese horseradish) and mayonnaise. i spread most of the lovely sea-foam green creamy wasabi mayo over the salmon before cooking but the recipe makes enough to serve some alongside as well. actually, i make sure to make enough salmon to have left-over to enjoy the next day cold with some of the wasabi mayo (elliott and i prefer the flavor of all fish cold).
this recipe is miraculously quick and phenomenally pleasing. the recipe was forwarded to me by my beloved protégé david shammah—after close to 30 years he knows what i love and is an absolute genius at unearthing wonderful things. this recipe will be part of my permanent repertoire and it could also change forever the way i enjoy egg salad sandwiches as well as salmon!
the original recipe was for 4 but of course it can be scaled up and down with ease. here’s my adaptation for two: 2 thick salmon fillets, skin on--8 ounces each 1-1/2 tablespoons wasabi powder 1 to 1-1/2 tablespoons water 1/4 cup + 2 tablespoons mayo (full fat for best flavor) season the fish with salt and pepper. mix wasabi with just enough water to form a smooth thick paste. whisk into mayo, add a small pinch of salt and pepper, and spread on top of the fillets to cover completely. the original recipe says to bake it in a foil or parchment-lined rimmed baking sheet for about 15 minutes (i assume at 350˚F) until the top is lightly golden, but i find the great rule of 10 min. an inch usually works. in any case i cook salmon only to about 108˚F so it’s still a little moist in the thickest parts which is just how rozanne recommended. i oiled the salmon skin side lightly, set it atop a sheet of heavy duty foil with holes all over (make your own if they are no longer marketing this—i’ve had it for a few years now) and cooked it on the grill so that the skin got crisp, but you could remove the skin after cooking and crisp it in a sautée pan. (if using the foil and grill, use high direct heat but after about 5 minutes move the fish on the foil away from the heat—turn off the burner under the fish if using a gas grill to keep the skin from burning.) my grill was over 500˚F and the fish cooked perfectly in 8 minutes—still a little moist and rosy in the thickest part but succulent even in the thinner parts thanks to the mayo. and thank YOU rozanne!!!