Roasted Salmon with Wasabi Cream

We made this recipe for a catered supper that we offered up at the Manheim Township Public Library silent auction.  The winner got a dinner for ten catered by us here at Jeff’s Kitchen.  The invaluable cheffing was provided by Ellen, Jen, and Morgan, along with Cheffzilla, who watched over the event while the real MVPs did all the work.  Here is the main course, presented with pride:


2 pounds wild salmon fillets

2 teaspoons kosher salt

6  teaspoons wasabi powder

1 up sour cream


Preheat the oven to 30 degrees.  Sprinkle a large roasting pan with olive oil.  Lay the salmon fillets in the pan with the skin side down.  Spray the top side of the salmon with olive oil and season with salt.  Roast until just cooked through, 20-30 minutes, depending on the thickness of the salmon.

Dissolve the wasabi powder in 8 teaspoons water.  Whisk into the sour cream and season to taste with salt.  Add more wasabi if desired for flavor.

Serve the salmon topped with wasabi sauce and garnished with chopped chives.

About Cheff

Lancaster Eats highlights the best resources our community has to offer. From farmers to markets to vendors to retailers, we highlight those members of our wonderful food community who are striving to improve the presence of the commercial and retail food industry for all the citizens of Lancaster. The food we eat and drink is important to every single one of us, and we believe that everyone is entitled to safe and healthy food and drink. We hope to engage the citizens of our city and county who care about the food we eat and the environment in which we live. We know there are many people in the community who are doing wonderful things that benefit the people of Lancaster, as customers and consumers. We hope you will let us know who they are so that we can learn and inform those who eat and drink. That, as we know, is all of us. We are all in this together. Let's build a community.

Posted on March 10, 2013, in Herb Garden, Herbs and Spices, Main Dishes, Seafood. Bookmark the permalink. Leave a comment.

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