March 8, 2005
Wasabi-Almond Crusted Salmon (for 1)
Originally from the Northeast U.S, where all kinds of fish are plentiful and relatively affordable, I had to adapt to what was available in landlocked Germany. Salmon is inexpensive and easy to get here...it is also extremely good. I usually treat it simply, as salmon already has a strong flavor. However, I've been cooking for one lately and have more time on my hands for experimentation.
With salmon in mind I rummaged through fridge and pantry for ingredients to excite the imagination. My eyes came to rest on the almonds and I recalled a dish my brother made where he coated salmon with sesame seeds. Hmmm, thought I....a coating of crunchy almonds against the buttery texture of salmon? There's an idea. But I'd have to get the crust to hold together and stick to the fish. Still scanning ingredients, I spotted the wasabi.
Now, I love all things wasabi -- it is by far my favorite condiment. I smear it on my sushi and await that rush of fire through my nostrils, eyes tearing and a big yummm-I'm-so-tough smile on my face. So, I concocted a mixture of crushed almonds and wasabi powder, with just enough vegetable oil to hold it together when mounded onto the salmon.
Now, to complement, something simple. Chopped celery (with leaves) tossed in a little oil with some salt, pepper, and thyme made a fragrant bed for my single serving salmon in its oven-proof dish. This I baked at 200C (about 400F) until the salmon was flaky and the crust was browned (10 - 15 mins depending upon your oven). Be sure to keep an eye on it - as you can see from mine, the oil in the nuts will brown quickly.
Accompaniements, too, you say? For one person? Of course! My nutty salmon needed friends to occupy the plate's other quadrants so I devised a few crunchy potato pillows. Julienned potato and carrot were tossed with 1 Tbsp EVOO, salt, and pepper and dropped in piles in a hot pan....brown one side, then turn to brown the other. Pillows, they were not -- they looked more like wild tufts of wheat bundled together. Still, their crisp outside and fluffy inside were a nice contrast to the soft and crunchy salmon. This duo was then flanked by the cool, inner heart of chickory as a salad to complete the meal.
Notes: The wasabi-almond coating was so tasty - I might use it on other fish or sprinkled over a vegetable bake. I also considered adding part of a diced red chili into the mix for an additional layer of flavor and texture. Whatever your crust, this meal is perfect for one and not too much work. It looks very cute in a portioned dish.
