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Today I bring you a very exotic recipe, with an oriental touch: salmon cooked at low temperature with wasabi mayonnaise. Perhaps the name may sound like a very elaborate recipe, but not at all, I assure you that it is a very very easy y fast. Also for the mayonnaise we have two preparation options, one express and another more elaborate depending on the time and desire we have to prepare the recipe.
The only ingredient that you may have more difficulty finding is the wasabi. We already know it from other recipes from our editors, such as the salmon and avocado bite o the cream of zucchini and wasabi. It is a condiment that is extracted from the root of the Wasabi plant, which is used mainly for fish and comes from Japan. Its flavor and itching are very intense, so it should not be abused. However, used sparingly, it gives dishes a unique touch.
Also today we will learn a new cooking technique: we will cook the salmon at a temperature of 50º which will provide a unique texture to the salmon, which could be between raw (typical of sushi) and cooked. So all the diners will be happy, because it will not be raw and it will be juicier than cooked.
Low temperature salmon with wasabi mayonnaise
Exotic salmon, cooked at a low temperature, accompanied by mayonnaise with wasabi. Ideal as a dinner, low in fat and calories. Easy and fast to prepare.
Equivalences with TM21
More information - bite of salmon and avocado o zucchini and wasabi cream.
I made this recipe yesterday, Irene. A real delight! The texture of the salmon is unmatched. It melts in your mouth. Delicious!
Very good and easy. Next time I won't add wasabi because it's expensive and you can't even taste it. Ah! And it's not for 4 people, it's for 2.
Hello Cristina, wasabi is very rare because it has a super intense flavor and it is impossible that its flavor has not been noticed. How did you put it? It should be put into paste. If you have it in powder, you must first dissolve it in water to make a paste and then mix it with the mayonnaise. It is also not an expensive product, nowadays you can find it in any large supermarket and in any Asian food store. As a small amount is used, it is a product that lasts a long time, so it is not expensive at all. And as for the quantities, we have contemplated 100 grams per person, but of course, everything is a matter of adapting it to your tastes and needs. I hope I have helped you. Can you tell me the type of wasabi and how did you use it? Thanks! A kiss.
Hi Irene, the Wasabi was in pasta. Maybe I added little to it because I was afraid that the spiciness would show up. If I think it's expensive it's because it's worth almost 4 euros but once it's opened it only lasts 15 days in the fridge and I don't think it's going to be used for more recipes. Come on, I'll repeat the salmon because it is exquisite but without wasabi.
Hello Cristina, if you knew little, it is because you probably added a little. Next time, try the mayonnaise directly and add wasabi to your liking. Wasabi lasts a long time in the fridge, more than 15 days for sure. At least 1 month. I recommend the next time you go to a specialized store and buy powdered wasabi, which you will only have to mix with drops of water and make the paste that you need to consume at the moment, so it will never expire. Do not be discouraged, because really, wasabi is a star ingredient in Asian cuisine and gives a unique point to dishes. In this blog you will find a lot of recipes with wasabi, so you can take advantage of your pot. A big kiss!!
My question is that if I want to make 10 servings, can I bake it in papillote, or the same procedure in bags and in a casserole with water and a thermometer to control the temperature?
Tell me the method you recommend and the times. Thank you.
If you want it to be at a low temperature, better do it by submerging it in water. As you would need to use about 1 kg of salmon, it is better to use a casserole. Cut it into pieces and put it in zip bags as indicated in the recipe and put a pot of water to heat. When you see that there are small bubbles at the bottom (without boiling) of the pot, turn the heat to low and insert the bags. Keep it like this for about 20 minutes, checking that it does not come to a boil. Although if you have a much better thermometer, keep it at 40-50 degrees. You will tell me! A hug and thanks for writing us 🙂
Hello Irene!
I have made this recipe several times, it is one of my favorites in the book. I wanted to ask you what kind of accompaniment would go well with this recipe? I always serve it with potatoes and it's a bit boring; any advice?
On the other hand, I add a little wasabi to the mayonnaise and life is already stinging, so sometimes I put mayonnaise dry: P.
Thanks for this delicious recipe! 🙂
Hello Verobe, thank you very much for your comment. I am very happy that you like this recipe so much, I admit that it is one of my favorites too !! 😉
Well, taking advantage of the fact that it is a recipe for Asian cuisine, I think these accompaniments would be great:
http://www.thermorecetas.com/tallarines-orientales-de-verduras/
http://www.thermorecetas.com/receta-thermomix-arroz-nelba/
http://www.thermorecetas.com/tempura-de-verduras-japonesa/
As the recipe is for salmon, we already have the proteins, so we only have to accompany it with vegetables or carbohydrates.
A big hug 🙂
Spectacular!!!
I have only made the salmon, without the mayonnaise and what happened.
How rich in flavor, what a good texture and how smooth.
With the mayonnaise, the flavor is sure to stand out even more.
The salmon that is sometimes heavy, in this recipe nothing, makes you want to eat more and more.
One question, do you have to defrost the salmon before putting them in the bags?
Indeed Gregorio, you have to put it in the bag already thawed. I hope you like it! Thanks for writing to us.
Hi! Could it be made with tuna? Thank you!
Good afternoon,
To cook at a low temperature, is it necessary to freeze at -20 or can it be freezing at the normal temperature that we usually have?
Thank you
Hi Blanca, for safety, better freeze it at -20º.
Goodnight,
Could you send me or indicate if you have a recipe that is cooked under vacuum? I have seen the salmon one but I have not seen any with other types of fish (cod, hake ,,,) and none with meat. Could you post any more? And for sous-vide eggs? The latter have told me that it is very good but I do not know the temperature or the weather. I have the vacuum machine but I would like to know how to cook like this too. Thanks in advance.
Hello white, we are working on several sous vide recipes. Give us a few days and we will publish things. You have the one with eggs at low temperature in our book: https://www.thermorecetas.com/libro-cocina-sana-thermomix/ It's a delight 🙂 I'm going to work soon on a recipe for low-temperature eggs with shitake mushrooms that you might like. Stay tuned, we'll publish it soon! Thank you for following us and for your interest.