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Sesame Grilled Salmon with Wasabi Slaw

3 tablespoons McCormick® Gourmet Collection Wasabi Powder
3 tablespoons water
5 tablespoons seasoned rice or cider vinegar
3 tablespoons vegetable oil
3 tablespoons packed brown sugar
1/4 teaspoon salt
1/8 teaspoon McCormick® Gourmet Collection Ginger, Ground
3 tablespoons McCormick® Gourmet Collection Sesame Seed, Toasted
1 pound salmon fillets, skin removed
WASABI SLAW:
1 cup thinly sliced Napa cabbage
1 cup thinly sliced bok choy
1 cup sliced red bell pepper
1/2 small cucumber, skin on, quartered lengthwise, seeded and sliced thin (1/2 cup)

20 min

14 min

The zesty, aromatic flavor of Wasabi, a traditional sushi accompaniment, lends its spark to grilled salmon and a crunchy slaw.

Recipe courtesy of McCormick

TAGS: bok choy, brown sugar, cider vinegar, cucumber, fish recipes, ginger, napa cabbage, red bell pepper, salmon fillets, seafood, toasted sesame seed, vegetable oil, wasabi powder

Mix wasabi and water in medium bowl; let stand 10 minutes. Add vinegar, oil, brown sugar, salt, ginger and toasted sesame seed. Reserve 1/4 cup of the dressing for the slaw.
Place salmon fillets in large resealable plastic bag or glass dish. Add remaining dressing; turn to coat well. Refrigerate 1 hour.
Meanwhile, for the Wasabi Slaw, mix Napa cabbage, bok choy, bell pepper and cucumber in large bowl. Add reserved dressing; toss well. Remove salmon from marinade. Discard any remaining marinade.
Grill over medium-high heat 6 to 7 minutes per side or until fish flakes easily with a fork. Serve with salmon with Wasabi Slaw.
TIP: TO BAKE SALMON: Bake in preheated 375°F oven 12 to 15 minutes or until fish flakes easily with a fork.