Asian Salmon Loaf With Wasabi Mayo

Name: Asian Salmon Loaf With Wasabi Mayo
Prep time: 45 min
Cook time: 30 min
Total time: 1 h 15 min
Yield: 6 serving(s)
Ingredients: 1 (16 ounce) salmon fillets, skinned, pinbones removed; 2 ounces smoked salmon, finely chopped; 2 scallions, finely chopped (white and light green parts); 1 tablespoon soy sauce; 2 teaspoons toasted sesame oil; 1 tablespoon grated fresh ginger; 1 tablespoon minced garlic; 1/2 cup plain dried breadcrumbs; 2 large eggs; olive oil; 1 tablespoon black sesame seed; 1 tablespoon white sesame seeds; 1 tablespoon wasabi paste (or 1-2 t. powdered wasabi); 1/4 cup mayonnaise; 1 teaspoon water, plus more if needed; 2 teaspoons chopped fresh chives

Submitted by ratherbeswimmin

"In 'Cat Cora's Classics with a Twist'"

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Ready In:: 1hr 15mins
Ingredients:: 16
Serves:: 6

ingredients

1 (16 ounce) salmon fillets, skinned, pinbones removed
2 ounces smoked salmon, finely chopped
2 scallions, finely chopped (white and light green parts)
1 tablespoon soy sauce
2 teaspoons toasted sesame oil
1 tablespoon grated fresh ginger
1 tablespoon minced garlic
¹⁄₂ cup plain dried breadcrumbs
2 large eggs
olive oil
1 tablespoon black sesame seed
1 tablespoon white sesame seeds
Wasabi Mayo
1 tablespoon wasabi paste (or 1-2 t. powdered wasabi)
¹⁄₄ cup mayonnaise
1 teaspoon water, plus more if needed
2 teaspoons chopped fresh chives

directions

Preheat oven to 350°.
Cut the salmon fillet into 4-5 large pieces and place in a food processor.
Pulse about 6 times, add the smoked salmon, and pulse another 4-5 times, stopping while the fish still has some texture.
Transfer the salmon to a bowl and add the scallions, soy sauce, sesame oil, ginger, garlic, bread crumbs, and eggs.
Mix with a spoon or your hands until well combined.
Shape the salmon mixture into a loaf about 8 inches long, 3 inches wide, and 1-2 inches high and place it in an oiled 9 x 12 inch pan, preferably Pyrex.
Pour the black and white sesame seeds into a cup and mix them.
Sprinkle the seeds evenly over the top of the salmon loaf, pressing lightly to make the seeds adhere.
Bake for20-30 minutes, or until the loaf feels springy to the touch and an instant-read thermometer measures 145° in the thickest part.
Mayo-in a small bowl, whisk the wasabi into the mayonnaise, 1/2 teaspoon at a time, tasting after each addition.
If it's not spicy enough, add another 1/2 teaspoon.
Add the water, 1/2 teaspoon at a time, stirring , until the mayo has the consistency of a sauce.
Just before serving, fold in the chopped chives, stirring until they are evenly distributed.
To serve, slice the salmon loaf and spoon a good dollop of the mayo beside each slice.