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Black dish with one fillet of soy-glazed salmon next to wasabi mashed potatoes and a small black dish of cucumber salad with sour cream.

Soy-Glazed Salmon & Wasabi Mash

cucumber salad, sour cream dressing, sesame seeds

STARS

Season salmon fillets with salt and pepper, roast, then top with a sweet-soy glaze for a sweet and savory flavor. Creamy mashed potatoes spiked with wasabi paste pack tons of flavor. A side of sour cream and dill cucumber salad and toasted sesame seeds finishes things off.
difficultyDifficulty Level
EasyEasyEasy
difficulty
Total Time:  1 hour
Active Time:  30 minutes
Ingredients

Wasabi Mashed Potatoes

  • 2 tablespoons wasabi powder
  • 1 tablespoon rice vinegar
  • 3 tablespoons water
  • ½ pound red bliss potatoes, roughly chopped
  • ½ pound Yukon Gold potatoes, roughly chopped
  • 2 tablespoons unsalted butter, diced into small pieces
  • ½ cup whole milk
  • ½ cup buttermilk 
  • Salt and pepper to taste

Teriyaki Salmon 

  • 4 salmon fillets
  • Salt and pepper
  • ½ cup soy sauce
  • 2 tablespoons sugar
  • 4 scallions, minced
  • 1 garlic clove, minced
  • 2 tablespoons sake
  • ¼ cup dried shiitake mushrooms
  • 1 tablespoon minced ginger
  • 1 tablespoon cornstarch
  • Black and white sesame seeds, for garnish

Sour Cream Cucumbers

  • ¼ cup chopped dill
  • 1 cup sour cream
  • 2 tablespoons rice wine vinegar
  • Salt and pepper to taste
  • 4 Persian cucumbers, sliced thinly
Directions
1
Combine the wasabi powder, rice vinegar and water in a small bowl. Let rest for 1 hour. 
2
In a large stockpot, place the potatoes and a generous pinch of salt. Cover with cold water and bring to a simmer. Cook at a simmer until the potatoes are fork-tender, about 15 minutes. Drain the potatoes and return to the pot. 
3
Add the butter, milk, buttermilk, salt and pepper. Mash until smooth. Fold in the wasabi paste. 
4
Meanwhile, preheat the oven to 400°F. 
5
Pat the salmon fillets dry and season liberally with salt and pepper. 
6
Place on a sheet pan and roast until cooked through, 12-15 minutes. 
7
In a medium saucepan, heat the soy sauce, ½ cup water, sugar, scallions, garlic, sake, dried shiitakes, and ginger. When the mixture reaches a boil, use a strainer to remove the vegetables. Simmer for 20 minutes. 
8
In a small bowl, mix together the cornstarch and 1 tablespoon water. Add the slurry to the sauce and return to a boil. Remove from heat.
9
To make the sour cream cucumbers, combine the dill, sour cream, vinegar, salt and pepper in a bowl. Fold in the cucumbers. 
10
To serve, divide the mashed potatoes between plates. Top with salmon, drizzle with teriyaki sauce, and serve with sour cream cucumbers on the side. Sprinkle with sesame seeds.

Soy-Glazed Salmon & Wasabi Mash

cucumber salad, sour cream dressing, sesame seeds

STARS

Season salmon fillets with salt and pepper, roast, then top with a sweet-soy glaze for a sweet and savory flavor. Creamy mashed potatoes spiked with wasabi paste pack tons of flavor. A side of sour cream and dill cucumber salad and toasted sesame seeds finishes things off.
difficultyDifficulty Level
EasyEasyEasy
difficulty
Total Time:  1 hour
Active Time:  30 minutes
Servings:  4

Ingredients

Wasabi Mashed Potatoes

  • 2 tablespoons wasabi powder
  • 1 tablespoon rice vinegar
  • 3 tablespoons water
  • ½ pound red bliss potatoes, roughly chopped
  • ½ pound Yukon Gold potatoes, roughly chopped
  • 2 tablespoons unsalted butter, diced into small pieces
  • ½ cup whole milk
  • ½ cup buttermilk 
  • Salt and pepper to taste

Teriyaki Salmon 

  • 4 salmon fillets
  • Salt and pepper
  • ½ cup soy sauce
  • 2 tablespoons sugar
  • 4 scallions, minced
  • 1 garlic clove, minced
  • 2 tablespoons sake
  • ¼ cup dried shiitake mushrooms
  • 1 tablespoon minced ginger
  • 1 tablespoon cornstarch
  • Black and white sesame seeds, for garnish

Sour Cream Cucumbers

  • ¼ cup chopped dill
  • 1 cup sour cream
  • 2 tablespoons rice wine vinegar
  • Salt and pepper to taste
  • 4 Persian cucumbers, sliced thinly

Directions

1
Combine the wasabi powder, rice vinegar and water in a small bowl. Let rest for 1 hour. 
2
In a large stockpot, place the potatoes and a generous pinch of salt. Cover with cold water and bring to a simmer. Cook at a simmer until the potatoes are fork-tender, about 15 minutes. Drain the potatoes and return to the pot. 
3
Add the butter, milk, buttermilk, salt and pepper. Mash until smooth. Fold in the wasabi paste. 
4
Meanwhile, preheat the oven to 400°F. 
5
Pat the salmon fillets dry and season liberally with salt and pepper. 
6
Place on a sheet pan and roast until cooked through, 12-15 minutes. 
7
In a medium saucepan, heat the soy sauce, ½ cup water, sugar, scallions, garlic, sake, dried shiitakes, and ginger. When the mixture reaches a boil, use a strainer to remove the vegetables. Simmer for 20 minutes. 
8
In a small bowl, mix together the cornstarch and 1 tablespoon water. Add the slurry to the sauce and return to a boil. Remove from heat.
9
To make the sour cream cucumbers, combine the dill, sour cream, vinegar, salt and pepper in a bowl. Fold in the cucumbers. 
10
To serve, divide the mashed potatoes between plates. Top with salmon, drizzle with teriyaki sauce, and serve with sour cream cucumbers on the side. Sprinkle with sesame seeds.