Dinner in Minutes

Spicy wasabi amps up pan-cooked salmon

Wasabi is the Japanese version of horseradish. It’s an Asian root vegetable that is sold in paste and powdered form. The powdered form is mixed with water to form a thick paste.

The green wasabi served with sushi is usually white wasabi powder that is mixed with colorants and mustard. Fresh wasabi root can be found in some Asian stores.

To save clean up and time, the salmon and vegetables are made in the same skillet.

Make the salmon first, spread the sauce on top and remove from the skillet. Make the Pan Roasted Corn and Broccoli in the same skillet.

The wasabi adds a nice Asian flavor and dash of heat to this healthy, easy dish.

Helpful Hints

• Prepared horseradish can be used instead of wasabi powder.

• Use any reduced-fat oil and vinegar dressing.

• If wild salmon is unavailable, any type of fresh salmon can be used.

• Ground ginger can be substituted for fresh ginger.


• Make salmon and sauce.

• While salmon cooks, prepare side dish ingredients.

• Make Pan Roasted Corn and Broccoli.


Fred Tasker’s wine suggestion: “The zing in this dish suggests a fruity pinot noir.”


To buy: 3/4 pound wild salmon fillet, 1 bottle wasabi powder, 1 cucumber, 1 whole grain baguette, 1 package frozen corn kernels, 1 piece fresh ginger or ground ginger, 1/4 pound broccoli florets and 1 medium red bell pepper

Staples: Olive oil spray, canola oil, reduced-fat mayonnaise, salt and black peppercorns.

Find more of Linda Gassenheimer’s work on her website, dinnerinminutes.com, and on Twitter, @lgassenheimer.