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Asian Salmon Loaf With Wasabi Mayo

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“In 'Cat Cora's Classics with a Twist'”
READY IN:
1hr 15mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

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

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