The Glazed Salmon with Wasabi Sabayon recipe comes from the Aquavit and the New Scandinavian Cuisine cookbook by Marcus Samuelsson. This recipe is more of a gourmet approach. Marcus Samuelsson with his Swedish background, creates many wonderful recipes by fusing it with Asian ingredients (in this recipe). He actually used Kecap Manis (Indonesian sweet and salty soy sauce) and Wasabi to enhance this recipe. The result is wonderful. The salmon is then serve with Raggmunkar, a traditional Swedish Potato Pancake along with the Wasabi Sabayon.
This recipe may not be necessarily everyday cooking, but I can see this being made for dinner date, your significant other’s birthday, anniversary etc.
GLAZED SALMON WITH WASABI SABAYON (4 servings)
For the wasabi Sabayon
4 large egg yolks
1/2 cup dry white wine
1/4 cup freshly squeezed lime juice
2 Tbsp white wine vinegar
2 tsp wasabi powder
Kosher salt
For the salmon
1 Tbsp olive oil
4 6-oz salmon fillets with skin
1/4 cup freshly squeezed lime juice
2 Tbsp Kecap manis (Indonesian sweet soy sauce)
1 tsp wasabi powder
COOKING METHOD:
1. Prepare the Sabayon: in the top of a double boiler or a medium heatproof bowl, whisk the egg yolks, wine, lime juice, and vinegar until blended. Set over gently simmering water and cook, whisking constantly, until the sabayon is thick and fluffy, about 10 minutes
2. Whisk in the wasabi powder and season with salt to taste. Turn off the heat and keep the sabayon warm over the hot water unitlr eady to serve
3. Prepare the Salmon: Heat the oil in a large cast-iron or other heavy skillet over medium-high heat until very hot. Add the salmon skin side down, reduce the heat to medium, and cook for 5 minutes, or until the skin is crisp but the salmon is still quite rare. Remove from the heat, cover the pan, and let stand for 3 minutes to finish cooking
4. Whisk the lime juice, kecap manis, and wasabi together in a small bowl. Trnasfer the salmon to a plate and cover loosely with foil to keep warm. Add the kecap manis mixture to the skillet, set over medium heat, and cook, stirring, until reduced to a syrupy glaze
5. Brush the salmon on both sides witht he glazed, and place skin side up on serving plates, on top of the Raggmunkar(Swedish Potato Pancake). Garnish with a dollop of sabayon, and pass the remaining sabayon at the table
