Crunchy Wasabi Salmon with Lime

Vicki Butts (lazyme)


Wasabi peas are dried green peas that are covered in a spicy coating made from wasabi powder. They can be found at some supermarkets and natural foods stores, and at Asian markets. Serve this dish with a bowl of steamed jasmine rice.

From Bon Appetit, March 2007.


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15 Min
15 Min


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  • 3/4 c
    wasabi peas (about 3 oz)
  • 4 8-oz
    salmon fillets with skin (each about 1 inch thick)
  • 1 Tbsp
    finely grated lime peel
  • 2 Tbsp
    olive oil, divided
  • 6 c
    thinly sliced red cabbage (about 1/2 large head)
  • 8 oz
    trimmed sugar snap peas
  • 2 Tbsp
    fresh lime juice
  • ·
    lime wedges

How to Make Crunchy Wasabi Salmon with Lime


  1. Preheat oven to 400°F. Blend wasabi peas in processor until ground but with some coarsely crushed pieces. Lightly oil rimmed baking sheet. Arrange salmon fillets, skin side down, on prepared baking sheet. Sprinkle fish with salt. Press ground wasabi peas onto tops of salmon fillets to adhere, covering tops completely. Sprinkle grated lime peel over salmon; drizzle with 1 tablespoon oil. Roast salmon just until opaque in center, about 10 minutes.
  2. Meanwhile, heat remaining 1 tablespoon oil in large nonstick skillet over medium-high heat. Add cabbage and sugar snap peas; sauté until vegetables are crisp-tender, about 5 minutes. Season to taste with salt and pepper.
  3. Transfer 1 salmon fillet to each of 4 plates. Drizzle with lime juice. Mound cabbage-snap pea mixture alongside. Garnish with lime wedges and serve.

Printable Recipe Card

About Crunchy Wasabi Salmon with Lime

Course/Dish: Seafood
Main Ingredient: Seafood
Regional Style: Japanese

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