Ingredients:
-
For baked salmon
- 3 lb (1.5 kg) wild salmon filet, best use the belly part of the fish;
- Bone and skin the salmon, save the skin to cover the fish when baking;
- 2 bunches fresh dill.
-
For wasabi mayonnaise sauce
- 1 teaspoon powder wasabi, can be substituted with wasabi paste;
- 1 teaspoon water, (if use paste, no water will be needed);
- 1/4 cup (60 ml) mayonnaise.
Recipe:
Serving for 4
For baked salmon
- Clean the salmon and wrap with paper towel;
- In a baking pan, layer dill with stem on the bottom;
- Place salmon on top of dill;
- Sandwich dill between salmon and skin to protect the fish from drying out;
- Put in a 400˚F (200˚C) pre-heated oven for 15 minutes;
- Take out salmon to check;
- Lift the skin and check;
- Usually it will take 20-25 minutes but also depend on the thickness of the fish;
- If the fish still translucent, put it back for another 5-10 minutes;
- Cut a piece out and plate with side vegetables;
- Serve warm or chill, top with wasabi mayonnaise sauce.
For wasabi mayonnaise sauce
- Mix equal part of water to the wasabi powder;
- Add mayonnaise to wasabi and mix well;
- Chill and serve with salmon.