I like the concept of this recipe, but the instructions for the wasabi sauce are *way* off. If you make it as written, you end up with a thick paste. If you put all of that paste on the fish, as the recipe tells you to, the wasabi is overpowering. I scraped all the paste off after cooking the fish, and the residual wasabi was just enough to flavor the fish. Judging by the picture, you should end up with more of a liquid sauce than a paste. I would reduce the ratio of wasabi to water in the future. I also plan to salt and pepper the fish before cooking.
Seared Wasabi-Glazed Salmon with "Forbidden" Rice
Befahs Posted: 04/01/10