You can find wasabi paste and powder at Asian groceries, or try the asian section of your supermarket.


1  1/2 limes

1/2 cup mayonnaise

1  1/2 tbs wasabi paste. more to taste

2 tsp finely grated fresh ginger

Kosher salt and freshly ground black pepper

6  6-oz skinless salmon fillets

Vegetable oil for the grill

PREPARE A  MEDIUM-HOT grill fire (be sure the grill grate has been scrubbed clean with a wire brush). Cut the half lime into four wedges and set aside. Finely grate the zest from the whole lime. Cut the zested lime in half and squeeze the juice from one half into a small bowl(save the other half for another use). In a medium bowl, combine 1 tsp of the lime juice withh the lime zest, mayonnaise, wasabi paste,ginger, and 1/4 tsp salt. Stir to combine. Taste and add more wasabi paste if you’d like a zippier flavor.

RUN YOUR FINGER along each salmon fillet to feel for tiny bones, use tweezers  to pull out any that you find.Season the fillets lightly with salt and pepper. Spoon about 2 tbsp of the mayonnaise mixture onto the salmon  fillets and refrigerate the rest. With your hands, spread the mayonnaise in a thin layer over all sides of the fillets.

WHEN THE GRILL READY, oil the grill grate using tongs and paper towel dipped in oil. Grill the salmon until crisp and slightly charred on one side, about 4 minutes. Turn and continue to grill until the salmon is just cooked through, another 3 to 6 minutes. Serve the salmon topped with a dollop of the mayonnaise and a lime wedge on the side.Pass the remaining mayonnaise at the table.

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