Asian Salmon Loaf With Wasabi Mayo

Total Time: 1 hr 15 mins Preparation Time: 45 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 1 (16 ounce) salmon fillets, skinned, pinbones removed
• 2 ounces smoked salmon, finely chopped
• 2 scallions, finely chopped ( 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 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

Recipe

• 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 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.