Hannah's Wasabi-Mayo Salmon

When Hannah and I were housemates, this dish was a regular on our menu. Not only is it delish but also easy to prepare as well. Rice and grated white radish on the side are perfect compliments to this delectable dish.



1 medium size Salmon filet
salt and lemon pepper to taste
sauce:
5 Tablespoons Japanese mayonnaise (kewpie brand)
1 teaspoon Wasabi paste
2 teaspoons Cilantro or Parsley, finely chopped
2-3 teaspoons Soy sauce (kikkoman)

Directions:
Preheat oven to 375°F for 15 minutes.
Wash salmon filet, pat dry and season with salt and lemon pepper.
lace salmon, skin side down on a baking tray lined with aluminum foil (no need to grease if using non-stick).
Bake for about 20-30 minutes or until cooked but not dry.
While waiting for salmon to cook, mix Japanese mayo, wasabi paste, soy sauce and cilantro In a bowl.
Spread the mayo mix on top of the filet and bake for an additional ten minutes.

notes:
The measurement of the sauce ingredients are only estimates. Flavor will vary according to one's personal taste. The sauce may be doubled and the remaining half served on the side as dipping sauce.

Maya's Ahi Poke

Maya made this enjoyable dish for her big 30th birthday, which was held at her family's beautiful vacation home in Carmel. I've always been a big fan of poke and this is one of the best ones I've tried. She tells me she got this recipe from one of the chefs at Asia de Cuba.



Ingredients:
1 lb ahi tuna, diced 1/2 inch
3-4 tblsp shallots, diced fine
1/4 cup cucumber, diced small
1-2 tblsp sambal
4 tblsp green onion, diced fine
3/4 cup +/- ponzu soy/yuzu sauce
1 tblsp sesame seeds
Sea salt to taste

In bowl, combine tuna, shallots, cucumber, sambal and ponzu soy. Toss and serve. Garnish with green onions and sesame seeds. Best served with fried wanton chips.