Aurora Catering's

Mango Wasabi Salmon Filet
Yield - 2 Dinner Servings

Ingredients
1 LARGE (about one lb) SALMON FILET (skin and all belly bones removed)

MARINADE
2 TBSP KIKKOMAN PONZU CITRUS SEASONED DRESSING & SAUCE LIME FLAVORED (See Chef's Notes below)
2 TBSP HONEY

GRILLING SEASONINGS
1 BUNCH GREEN ONIONS
2 TBSP Silver Spring (TM) MANGO WASABI SAUCE (See Chef's Notes below)
2 TBSP CAPERS
2 TSP SMOKY PAPRIKA CHIPOTLE SEASONING (See Chef's Notes below)
1 TBSP FRESH CURLY PARSLEY (Chopped)

Method
Run your fingers over the meat of the filet, insure that all belly bones have been removed. Wash the filet in cold water and pat dry with a paper towel.  Place the filet in a shallow glass pan,  add the marinade seasonings, insure that the filet is completely coated by the marinade, cover and refrigerate for at least on hour.

Use a bar-b-que pit that has a cover (Your choice gas, electric or coals). Preheat pit to maximum setting. Once the pit is hot and there are no open flames, clean grating with a wire brush.

Chop the white parts of the green onions and reserve.  Arrange green tops on grill in a tight, long pattern about the length of the filet. Place the salmon filet on top of the greens.  Next add the Mango Wasabi sauce, and evenly spread on the fish.   Pile the reserved chopped white parts of the green onions on top of the salmon filet.  Sprinkle filet with the paprika and parsley.  Close the BBQ pit cover and grill for about 6 - 7 minutes. 

Try not to open the lid, but do so if you see a fire and extinguish. The best indication that the filet is done is when the whites of the green onions are lightly brown.  I like my salmon like a rib eye steak, still slightly pink in the center.


Plate Presentation
Remove the filet with a spatula and serve.

Chef's Notes:
There are three specific ingredients called out for in this recipe.  For me, that is quite unusual.  BUT, they work, and I don't know if you can substitute any one of them and get the same flavor!!  Of all places, I found the smoky paprika at T J Max!  The other two can be ordered on line.  I like using the Silver Spring (TM) Mango Wasabi because it is sweet yet spicy with the wasabi flavor.  Also, the Ponzu Sauce balances both citrus flavors and salt seasonings.

Check out the video, I think you will enjoy it..... I had fun taping it in Eau Claire, WS.

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Chef Emile L. Stieffel, Aurora Catering, Inc. email address: ChefEmile@CustomCatering.net
Copyright 1995 - August, 2012 Aurora Catering, Inc. All rights reserved.
Revised: August 11, 2012