I’ve talked many times about my stash of Boyajian oils. They are infused oils packed with incredible flavor. I’ve yet to find any of their products for sale in Denver, so I resort to ordering them online from their website. With the last order to replace my standard lemon, lime and orange flavors, I decided to take a walk on the wild side or threw in a bottle of Wasabi oil.
I’ve had it for about a month now and finally decided it would be great in an aioli to slather over salmon. Hence my Salmon with Wasabi Aioli was born.
I simply took 1/2 cup mayonnaise and added in two teaspoons of the wasabi oil. Adding a squeeze of fresh lime juice and some chopped fresh chives from my garden, it was ready to smear over the Copper River salmon filets. I baked them, skin side down for about 20 minutes
Whole foods has had some good looking baby bok choy for the last couple of weeks, and I was finally lured into grabbing a couple and decided to steam them for a side dish to the salmon. About 15 minutes and they were ready tender and ready.
To flavor the bok choy after it was steamed, I put some soy sauce in a bowl, squeezed the other half of the lime I sliced for the Wasabi Aioli, about a tablespoon of chopped chives, added a tablespoon sugar and some sesame oil. This meal could also qualify as one of my No Recipe Required segments.
Verdict: We thought this good but not outstanding. It was hard to flavor the strong mayonnaise with the delicate wasabi oil, so I was disappointed there wasn’t more kick. I probably should have used a milder whipping cream. That wasabi oil smells so good, I’m really going to put on my thinking cap for it’s next use. Any suggestions?
Salmon Sense #5: The Omega-3 present in salmon prevents obesity and increases the response towards insulin. It is also beneficial in reducing the formation of cytokines, which causes the inflammatory response lined with atherosclerosis.
Salmon with Wasabi Aioli … It’s What’s for Salmon Saturday.