Sesame Grilled Salmon with Wasabi Slaw

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

Makes 4 servings.

Prep Time: 20 minutes
Refrigerate Time: 1 hour
Cook Time: 14 minutes

Sesame Grilled Salmon with Wasabi Slaw

Ingredients

3 tablespoons McCormick® Gourmet Collection Wasabi Powder

3 tablespoons water

5 tablespoons seasoned rice or cider vinegar

3 tablespoons vegetable oil

3 tablespoons packed brown sugar

1/4 teaspoon salt

1/8 teaspoon McCormick® Gourmet Collection Ginger, Ground

3 tablespoons McCormick® Gourmet Collection Sesame Seed, Toasted

1 pound salmon fillets, skin removed

Wasabi Slaw:

1 cup thinly sliced Napa cabbage

1 cup thinly sliced bok choy

1 cup sliced red bell pepper

1/2 small cucumber, skin on, quartered lengthwise, seeded and sliced thin (1/2 cup)

Directions

1. Mix wasabi and water in medium bowl; let stand 10 minutes. Add vinegar, oil, brown sugar, salt, ginger and toasted sesame seed. Reserve 1/4 cup of the dressing for the slaw.

2. Place salmon fillets in large resealable plastic bag or glass dish. Add remaining dressing; turn to coat well. Refrigerate 1 hour.

3. Meanwhile, for the Wasabi Slaw, mix Napa cabbage, bok choy, bell pepper and cucumber in large bowl. Add reserved dressing; toss well. Remove salmon from marinade. Discard any remaining marinade.

4. Grill over medium-high heat 6 to 7 minutes per side or until fish flakes easily with a fork. Serve with salmon with Wasabi Slaw.