Tuesday, December 15, 2009
Wasabi Pea Crusted Salmon w/ Honey-Ginger Roasted Carrots
Anyway, last night I decided to make salmon crusted with the wasabi peas, roasted carrots, glazed with honey and powdered ginger and a simple steamed white rice.
Wasabi Crusted Salmon
4 salmon steaks or 1 large fillet, cut into 4 pieces
1 cup crushed wasabi peas
Pre-heat oven to 350 degrees F. Beat the egg with 1 tbsp water. Dip each piece of salmon in the egg wash and press, skin side up, into wasabi pea crust. Carefully place in a baking dish, sprayed with cooking spray, skin side down. Bake for 20 minutes, or until opaque throughout.
Honey-Ginger Glazed Carrots
1 lb carrots, peeled and cut into large chunks
Coarse ground salt and pepper
Place carrots in a separate baking dish. Sprinkle with powdered ginger, salt and pepper. Drizzle a small amount of olive oil (1tbsp?) and a generous amount of honey (1/4 cup?). Stir well and bake in oven at 350 for about 20 minutes.
I don't always use measurements. Most of the time I just eyeball the amounts. You can always use more or less to suit your tastes. I also like my carrots crispy. I cannot stand eating over cooked carrots. They could have gone a little longer, but I thought they were great just the way they were.