This is a snap to make and is so healthy and delicious! To put it together even quicker, you can make the wasabi sauce ahead of time and store it in the frig for up to one week – this tangy sauce is great on grilled shrimp and white fish too! Serve it with a side of wilted greens.
Seared Salmon with Wasabi Sauce and Wilted Greens (GF)
Ingredients
- 1 to 1 1/2 pounds of skin-on salmon, cut into four 4-6 oz pieces
- 1/4 cup mayo
- 1/4 cup fresh cilantro leaves
- 2 tbsp plain whole milk yogurt (or plain whole milk kefir)
- 2 tbsp fresh-squeezed lime juice (1 lime)
- 2-3 tsp of wasabi paste
- 2 pinches of ground ginger
- 1/4 tsp sea salt
- 1/8 tsp fresh ground black pepper
Instructions
- In a blender or VitaMix, add all ingredient, except the salmon. Blend until smooth. Place in a jar or container and seal. Refrigerate until ready to use.
- Season salmon fillets with a dash of sea salt and fresh ground pepper. Heat a large skillet over medium-high and add a tablespoon of olive oil. Place the salmon fillets skin side down into the hot skillet. Cover and cook for about 3-4 minutes. Turn salmon over and recover the pan. Continue cooking another 3-4 minutes, until opaque and cooked through.
- Top salmon with a drizzle of the wasabi sauce and serve with a side of tasty wilted greens. Enjoy!
Notes
For information about the safest, most eco-friendly fish in your region, download a free pocket guide from the Monterey Bay Aquarium.
