Wasabi has a sharp bite but is well-balanced by the creaminess of the dressing, the sweet crunch of the fresh vegetables, and the savoriness of the grilled salmon. All of these elements combine to create several layers of flavor and textures in this wonderful summer dish. If you don't have a grill, the salmon can easily be broiled following the instructions below.
Yield: 4 servings
2 cups shelled edamame
1 lb salmon fillet
2 tsp sesame oil
2 Tbsp soy sauce
Juice of 1/2 lime
1 garlic cloved, minced
1/2 tsp ground ginger
1 bell pepper
1 small daikon radish or 4 small Easter Egg radishes
1 green onion stalk
2 cups thinly sliced napa cabbage
3 Tbsp sour cream
2 Tbsp white wine vinegar
Juice of 1/2 lime
1/2 tsp ginger
3/4 - 2 tsp wasabi paste
Pinch of salt
Fill a small stock pot with 3 cups of water, lightly salt, and bring to a boil. Add edamame and cook for 3-5 minutes, just until tender. Strain and rinse with cold water. Set aside to cool.
Place salmon fillet in a shallow pan (oven-proof if you are going to broil rather than grill) and brush both sides with sesame oil. Lay fillet skin side down. Mix together soy sauce, lime juice, garlic, and ginger. Brush mixture over the salmon until the fish is fully coated. There will be extra marinade left; set it aside. Cover the pan with plastic wrap and store in the fridge until ready to cook.
Cut cucumber, bell pepper, and radish into short matchsticks. Chop green onion into thin rounds. Add to a large mixing bowl with napa cabbage and edamame. Toss to combine.
In a small bowl, whisk together sour cream, vinegar, lime juice, ginger, teaspoon wasabi paste, and salt to taste. Taste the dressing and, if desired, add more wasabi ( teaspoon at a time) to suit your taste, keeping in mind the spice will be toned down when mixed with the vegetables. Pour dressing over the vegetables and toss to coat. If desired, reserve 2 tablespoons of dressing to pour over the cooked salmon for serving.
Preheat grill to medium heat, or your broiler to high (or 500°F). If grilling, place salmon on a grill plate or piece of foil, then place on the grill. Cook for 12-17 minutes, depending on the thickness of the fillet, brushing salmon with the remaining marinade every 5 minutes. If broiling, remove plastic wrap and baste with marinade. Place under broiler. Check fillet and baste with marinade every 3 minutes until cooked (a total of about 9-12 minutes, depending on thickness of the fillet. Be careful to not let the fish burn.
Remove salmon from grill or broiler. Divide into 4 pieces and serve warm over a mound of wasabi slaw.