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2 tablespoons reduced-sodium soy sauce
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1 1/2 teaspoons wasabi powder (see Note)
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1 pound salmon fillet, skinned (see Tip)
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2 scallions, finely chopped
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2 tablespoons minced peeled fresh ginger
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1 teaspoon toasted sesame oil
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Ingredient Note: Wasabi powder, when mixed with water, becomes the green paste most of us know from sushi restaurants. The powder is available in jars in the Asian aisle of most supermarkets or in almost all Asian markets. Store at room temperature for up to 1 year.
To skin a salmon fillet: Place it on a clean cutting board, skin side down. Starting at the tail end, slip the blade of a long, sharp knife between the fish flesh and the skin, holding the skin down firmly with your other hand. Gently push the blade along at a 30 degree angle, separating the fillet from the skin without cutting through either. Or have your fishmonger do it for you.
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