Tokyo Morning Salmon
Seared salmon served on a bed of avocado and wasabi sauce, accompanied by steamed potatoes and fresh herbs - a vibrant and flavor-packed dish inspired by the bustling streets of Tokyo.
- Prep
- 15 min
- Cook
- 20 min
- Total Time
- 35 min
- Servings
- 4
- Difficulty
- medium
- Cuisine
- Japanese
Ingredients
- 4salmon fillets
- 1lbYukon Gold potatoes, cubed
- 2avocado, mashed
- 1/4cupfresh dill, chopped
- 1/4cupfresh parsley, chopped
- 2tbspswasabi powder
- 2tbspslemon juice
- 2tbspsolive oil
Step-by-Step
- 1
Bring a medium saucepan of salted water to a boil. Add the cubed potatoes and cook until tender, about 12-15 minutes. Drain and set aside.
15m - 2
In a small bowl, mix the mashed avocado, wasabi powder, and lemon juice until well combined. Season with salt and pepper to taste.
5m - 3
Heat the olive oil in a large nonstick skillet over medium-high heat. Pat the salmon fillets dry and season with salt and pepper. Add the salmon to the hot pan and cook for 3-4 minutes per side, or until the salmon is cooked through and flakes easily with a fork.
8mmedium-high heat - 4
Arrange the cooked potatoes on a serving plate. Top with the seared salmon fillets, then spoon the avocado-wasabi sauce over the top.
2m - 5
Sprinkle the chopped dill and parsley over the dish. Serve immediately.
5m