WASABI SOY DRESSING RECIPES

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SEARED AHI TUNA AND SALAD OF MIXED GREENS WITH WASABI VINA…



Seared Ahi Tuna and Salad of Mixed Greens with Wasabi Vina… image

Provided by Rachael Ray : Food Network

Categories     main-dish

Total Time 14 minutes

Prep Time 10 minutes

Cook Time 4 minutes

Yield 1 serving

Number Of Ingredients 12

1 ahi tuna steak, 6 ounces
2 teaspoons five-spice powder, available on spice aisle
1 teaspoon grill seasoning, such as Montreal Steak Seasoning, or salt and coarse pepper
Cooking spray or vegetable oil, for brushing the grill pan
5 ounces, half a sack, mixed prewashed baby salad greens
2 radishes, sliced
1/4 European cucumber, thinly sliced
1/2 teaspoon wasabi paste
1 tablespoon rice vinegar or rice vinegar
1 tablespoon soy sauce
3 tablespoons -virgin olive oil
Salt and freshly ground black pepper

Steps:

  • Coat your steak with a combination of five-spice powder and grill seasoning or salt and pepper. Heat a grill pan or griddle over high heat. Spray grill surface or wipe with a thin layer of oil. Add tuna steak to the hot cooking surface and sear tuna 2 minutes on each side. Remove tuna from heat.
  • Combine greens, radishes and cucumber in a bowl. In a smaller bowl, whisk wasabi, vinegar and soy sauce. Whisk in oil to combine dressing. Drizzle dressing over your salad and toss to coat evenly. Slice tuna on an angle and arrange on the salad.

SEATTLE ASIAN SALMON BOWLS - SKINNYTASTE



Seattle Asian Salmon Bowls - Skinnytaste image

These Asian Salmon Bowls are my new addiction!! Served over brown rice and topped with cucumbers, avocado and sprouts and drizzled with a soy-wasabi vinaigrette – SO good!

Provided by Gina

Categories     Dinner

Total Time 20 minutes

Prep Time 10 minutes

Cook Time 10 minutes

Yield 4

Number Of Ingredients 15

1/2 cup green onions (thinly sliced)
1 English cucumber (sliced)
1 tbsp toasted sesame seeds
1 4- ounce avocado (diced)
2 cups cooked brown rice
3/4 cup sprouts such as daikon radish
1 strip nori (shredded)
16 ounces wild salmon (cut in 4 pieces)
olive oil spray
salt and fresh ground pepper to taste
2 tbsp less sodium soy sauce (or GF Tamari)
2 tsp wasabi
2 tbsp mirin
2 tbsp rice wine vinegar
1 tbsp sesame oil

Steps:

  • Combine the vinaigrette ingredients in a bowl and set aside.  Heat rice and keep warm.
  • Season salmon with a pinch of salt and fresh pepper. Heat a frying pan or sauté pan over medium-high heat. Spray the pan lightly with oil spray.
  • When hot sear salmon, around 2 - 4 minutes per side (depending on the thickness of the fish).
  • Split rice into four bowls equally, 1/2 cup each.
  • Top each bowl with 1 oz avocado, green onions, cucumbers, sesame seeds, and sprouts.
  • Place salmon on top of each bowl, drizzle with the vinaigrette, and sprinkle with shredded nori.
  • Serve immediately.

Nutrition Facts : ServingSize 1 bowl, Calories 395 kcal, CarbohydrateContent 31 g, ProteinContent 27 g, FatContent 17 g, SaturatedFatContent 5 g, CholesterolContent 62 mg, SodiumContent 326 mg, FiberContent 5 g, SugarContent 1.5 g

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SEATTLE ASIAN SALMON BOWLS - SKINNYTASTE
These Asian Salmon Bowls are my new addiction!! Served over brown rice and topped with cucumbers, avocado and sprouts and drizzled with a soy-wasabi vinaigrette – SO good!
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Total Time 20 minutes
Category Dinner
Cuisine Asian
Calories 395 kcal per serving
  • Serve immediately.
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