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Sesame Grilled Salmon with Wasabi Slaw

Sesame Grilled Salmon with Wasabi Slaw

  • Prep

    20 m
  • Cook

    10 m
  • Ready In

    30 m
McCormick(R) Gourmet Collection(R)

McCormick® Gourmet Collection®

The zesty, aromatic flavor of Wasabi, a traditional sushi accompaniment, lends its spark to grilled salmon and a crunchy go-with slaw.

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Original recipe yields 4 servings

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Nutrition

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  • Calories:
  • 398 kcal
  • 20%
  • Fat:
  • 25.1 g
  • 39%
  • Carbs:
  • 12.7g
  • 4%
  • Protein:
  • 31.2 g
  • 62%
  • Cholesterol:
  • 70 mg
  • 23%
  • Sodium:
  • 297 mg
  • 12%

Based on a 2,000 calorie diet

Directions

  1. In 1-cup glass measure or small jar, combine wasabi with water; let stand 10 minutes. Add vinegar, oil, brown sugar and sesame seeds. (This can be made ahead to allow flavors to blend.)
  2. Reserve 2 to 3 tablespoons dressing. Toss remaining dressing with cabbage, radishes, cucumber and sunflower kernels.
  3. Grill or broil salmon 8 to 10 minutes per inch of thickness or until fish flakes easily with a fork, brushing with reserved dressing during last 2 minutes of cooking. Serve salmon with slaw.
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Reviews

JESSICAHORN
6

JESSICAHORN

1/5/2004

This one is a keeper! It was quick, easy and got rave reviews from my husband and our friends. The wasabi was great in the slaw. Next time I may add some lime to the dressing for a little zing. The dressing/glaze didn't seem to do much for the fish. Next time I'll probably add a little more brown sugar or some honey before glazing the salmon just to give it a little more flavor and color. Overall, great though!

I'm nuts too...
5

I'm nuts too...

2/9/2004

Well, well, well this one was a hard one to rate. It was an okay recipe with an okay outcome, BUT what I'm wondering is: if the salmon was marinated in the wasabi mixture would it have more of a "hot" taste. On the slaw the dressing was great, in fact my husband loved it, he said "it would be better without the seeds". For the slaw, I cheated and used "Pearson" oriental stir fry, which consists of a mixture of chopped Napa, Bok Choy, celery, waterchestnuts & carrots. It is found by the pre-packaged salads. Came out excellent. The fish on the other hand didn't have the hottness that I had hoped. It was yummy, but not as I expected. Like I said, marinating the fish may give it 5 stars, but recipe as is = barely a 4. Thanks.

LUX
3

LUX

12/23/2002

"GREAT" Receipe for those who "LOVE" hot!!!! I just LOVE this receipe & it is easy so try it if you like "HOT"!!!! You'll have to take this receipe with a grain of salt!!! Just a fraize on words!!!