Best 6 Chilli Orange Salmon With Watercress New Potatoes Wasabi Mayo Recipes

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Indulge in a culinary journey that harmonizes sweet, tangy, and savory flavors with our tantalizing Chilli Orange Salmon with Watercress, New Potatoes, and Wasabi Mayo. Picture perfectly seared salmon fillets glazed in a vibrant and flavorful chilli-orange sauce, complemented by a medley of crisp watercress, tender new potatoes, and a dollop of creamy and spicy wasabi mayonnaise. This harmonious blend of flavors and textures promises an unforgettable dining experience.

Embark on a culinary adventure with our carefully curated recipes, each meticulously crafted to elevate your taste buds. Discover the art of searing salmon fillets to achieve a crispy exterior and succulent interior, while the chilli-orange sauce adds a delightful balance of heat and sweetness. Learn the secrets of preparing watercress, a peppery and nutritious leafy green, and new potatoes, perfectly boiled and tossed in a zesty vinaigrette. Elevate your dish with a homemade wasabi mayonnaise, combining the distinct flavors of wasabi, Japanese mayonnaise, and tangy lemon juice.

Let's cook with our recipes!

PAN-SEARED SALMON SERVED WITH WASABI MASHED POTATOES



Pan-seared Salmon served with Wasabi Mashed Potatoes image

Provided by Food Network

Categories     main-dish

Time 25m

Yield 8 servings

Number Of Ingredients 45

8 (6-ounce) skinless salmon fillets
Salt and pepper
3 tablespoons olive oil
Wasabi Mashed Potatoes, recipe follows
1/2 cup Miso and Plum Sauce, recipe follows
3/4 cup Cilantro and Mint Vinaigrette, recipe follows
1/4 cup green onions, julienne
1/4 cup cilantro sprigs
1 cup spinach leaves
1 cup watercress leaves
2 pounds baking potatoes, like russets, peeled and quartered
1 cup heavy cream, heated
4 ounces butter, cut into pieces
1 tablespoon wasabi paste
Salt and freshly ground black pepper
2 tablespoons peanut oil
1/4 cup peeled, smashed garlic
1 cup peeled, sliced shallots
3-inch piece ginger, peeled, sliced, smashed
1/2 bunch green onions, cut into 2-inch pieces
1 star anise, crushed
1 teaspoon black peppercorns, crushed
2 cups plum wine
2 cups Port
1 cup red wine
1/2 cup lamb demi-glace
2 cups chicken stock
1/3 cup raspberry or blackberry puree
1 teaspoon red miso paste
1 teaspoon neriume (Japanese apricot paste)
4 tablespoons butter
Salt, pepper, and sugar
1 tablespoon mustard powder
1 tablespoon water
1/4 cup packed cilantro leaves
1/4 cup packed mint leaves
1 egg yolk*
2 tablespoons peanuts, toasted
2 tablespoons cashews, toasted
2 tablespoons lemon juice
1/8 cup pickled ginger
2 tablespoons pickled ginger vinegar
1 cup peanut oil
Salt and freshly ground black pepper
Sugar

Steps:

  • Preheat the oven to 350 degrees F.
  • Season the salmon with salt and pepper. In a large saute pan, over high heat, add the olive oil. Pan-sear the salmon fillets until golden on both sides, about 2 minutes on each side. Transfer to a preheated oven and continue to cook until medium done.
  • Serve over a bed of Wasabi Mashed Potato, with half of the Miso and Plum Sauce drizzled over and with Cilantro and Mint Vinaigrette. Garnish with julienned green onions and sprigs of cilantro.
  • In a blender or food processor, process the spinach and watercress to a fine puree. Pass through a tamis or stainer. Reserve.
  • Cook the potatoes in salted, boiling water until done. Pass through a ricer. Whisk in hot heavy cream and butter, 1 small piece at a time. Just before serving, stir in wasabi paste and puree of spinach and watercress. Stir until well incorporated. Season, to taste, with salt and pepper.
  • In a medium saucepan, heat the peanut oil. Over medium heat, add the garlic, shallots, ginger and green onions and saute until glossy and lightly browned, about 5 minutes. Stir in star anise and black peppercorns. Continue to saute until aromatic, about 1 to 2 minutes.
  • Deglaze with the plum, port and red wines. Reduce until only about 1 cup of liquid remains. Add the lamb demi-glace and chicken stock. Bring to a boil and lower to a simmer. Continue to simmer until slightly thickened. Stir in the raspberry puree, red miso paste and neriume. Continue to reduce until glossy.
  • Stir in the butter. Season, to taste, with salt and pepper. If too tart, add a pinch of sugar. Strain through a chinois and keep warm until needed.
  • In a small bowl combine the mustard powder and the water and stir to make a paste and set aside. In a blender, combine the cilantro, mint, egg yolk, peanuts, cashews, lemon juice, pickled ginger, vinegar and reconstituted mustard. Process to a puree. While the motor is running, slowly add the peanut oil until emulsified. Season to taste with salt, pepper, and sugar. Refrigerate until needed. Use half of the vinaigrette for the lamb and reserve half for the salmon.
  • about 1 1/2 cups vinaigrette

CHILLI & ORANGE SALMON WITH WATERCRESS NEW POTATOES & WASABI MAYO



Chilli & orange salmon with watercress new potatoes & wasabi mayo image

Friends over for dinner and need something speedy but showstopping? Look no further than our chilli and orange salmon with new potatoes and wasabi mayo...

Provided by Anna Glover

Categories     Dinner, Main course

Time 40m

Yield Serves 4-6

Number Of Ingredients 11

2 oranges , both zested, 1 juiced and 1 cut into slices
1-2 red chillies , finely chopped
2 tbsp sesame oil
2 garlic cloves , crushed
1 large or 2 smaller fennel bulbs , finely sliced (500g)
850g side of salmon , skin on
750g baby new potato , halved if large
200g watercress , roughly chopped
1 tbsp extra virgin olive oil
100g mayonnaise
3-4 tsp wasabi paste

Steps:

  • Heat the oven to 200C/180C fan/gas 6. Whisk most of the orange zest and all the juice, chilli, sesame oil and garlic in a small bowl, then season. Line a baking tray with foil, scatter over the fennel and tuck in most of the orange slices. Add the salmon on top, skin-side down, pour over the sauce, and top with the rest of the orange slices. Cook in the middle of the oven for 20 mins or until flaky and cooked through.
  • Meanwhile, boil the potatoes for 15 mins or until tender. Drain and tip back into the pan. Add most of the watercress and the olive oil, toss everything together with some seasoning and leave for a few mins for the watercress to wilt.
  • Whisk together the mayo, wasabi and remaining orange zest. Serve with the salmon and potatoes, and scatter over the remaining watercress to serve.

Nutrition Facts : Calories 572 calories, Fat 36 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 4 grams sugar, Fiber 6 grams fiber, Protein 34 grams protein, Sodium 0.4 milligram of sodium

SHEET-PAN HARISSA SALMON WITH POTATOES AND CITRUS



Sheet-Pan Harissa Salmon With Potatoes and Citrus image

In this 30-minute recipe, harissa, ginger and orange are combined to create a vibrant, spicy marinade for rich salmon fillets. The potatoes and red onion get a jump-start roasting, while the fish takes a quick dip in the marinade. Then the salmon is added to the sheet pan so everything finishes cooking together. This meal looks impressive right on the pan, so serve it from there and cut down on cleanup. You've got better things to do.

Provided by Colu Henry

Categories     dinner, easy, weekday, seafood, main course

Time 30m

Yield 4 servings

Number Of Ingredients 13

4 (6-ounce) skin-on salmon fillets, about 1- to 1½-inches thick
Kosher salt and black pepper
2 to 3 tablespoons mild or spicy harissa paste, depending on your preference
2 teaspoons grated fresh ginger
1 garlic clove, grated
1/2 teaspoon orange zest
1/4 cup orange juice (from about ½ orange)
1 pound small potatoes, such as baby red or fingerlings, cut in half lengthwise
1 small red onion, peeled, quartered and cut into ½-inch wedges
2 tablespoons olive oil
1/4 cup cilantro, roughly chopped, both leaves and tender stems
3 tablespoons scallions, thinly sliced on an angle, both white and green parts
Flaky salt, for serving

Steps:

  • Heat oven to 450 degrees. Lay salmon on a plate, and season with salt and pepper. In a shallow bowl, whisk together harissa, ginger, garlic, orange zest and juice. Spoon the mixture over the flesh and sides of the fish, and let marinate at room temperature.
  • Meanwhile, line a sheet pan with parchment paper (or use a nonstick sheet pan). In a large bowl, toss together the potatoes and onion with the olive oil, and season well with salt and pepper. Arrange them on the sheet pan in 1 layer, leaving 4 spaces for the salmon fillets to be added later. Roast until the potatoes are beginning to brown and are almost cooked through, about 20 minutes.
  • Add the salmon to the sheet pan skin-side down, and roast until the fish is opaque and cooked through and the potatoes are crisp, about 8 minutes more. Scatter cilantro and scallions over everything, and season with flaky salt.

Nutrition Facts : @context http, Calories 523, UnsaturatedFat 19 grams, Carbohydrate 25 grams, Fat 30 grams, Fiber 3 grams, Protein 38 grams, SaturatedFat 6 grams, Sodium 793 milligrams, Sugar 3 grams

BAKED SALMON WITH WASABI SAUCE



Baked Salmon with Wasabi Sauce image

Wasabi adds a flavorful kick to baked salmon that can be on the dinner table in just 30 minutes.

Provided by Angie McGowan

Categories     Entree

Time 30m

Yield 4

Number Of Ingredients 12

4 salmon fillets
1 1/4 teaspoons salt
1 teaspoon pepper
1 tablespoon olive oil
1/2 cup mayonnaise
1/2 cup loosely packed fresh cilantro
1 clove garlic, finely chopped
1 tablespoon grated gingerroot
2 to 3 teaspoons wasabi powder or paste
3 tablespoons lime juice
1/2 teaspoon sugar
1/4 cup sliced green onions

Steps:

  • Heat oven to 400°F. Spray cookie sheet with cooking spray. Place salmon, skin side down, on cookie sheet. Sprinkle with 1 teaspoon of the salt and the pepper; drizzle with oil.
  • Bake 15 to 20 minutes or until salmon flakes easily with fork.
  • Meanwhile, in food processor, place mayonnaise, cilantro, garlic, gingerroot, wasabi powder, lime juice, sugar and remaining 1/4 teaspoon salt. Cover; process with on-and-off pulses until cilantro is finely chopped.
  • Transfer salmon to individual serving plates; top with wasabi sauce. Sprinkle with onions.

Nutrition Facts : ServingSize 1 Serving

BROILED SALMON WITH CHILE, ORANGE AND MINT



Broiled Salmon With Chile, Orange and Mint image

A butter-flavored sauce with vibrant citrus and herbs brings an easy elegance to your weeknight salmon. Red-pepper flakes give off a subtle heat - feel free to add more if you like - while orange zest and fresh mint cut the richness of this superbly fatty fish. A crisp green salad or sautéed asparagus would work well alongside, as would a glass of rosé.

Provided by Colu Henry

Categories     dinner, easy, quick, weekday, weeknight, seafood, main course

Time 15m

Yield 4 servings

Number Of Ingredients 7

4 tablespoons unsalted butter
1/2 teaspoon red-pepper flakes
1 1/2 teaspoons orange zest
3 tablespoons finely chopped mint
Kosher salt and black pepper
4 (5- to 6-ounce) salmon fillets
Flaky salt, for serving (optional)

Steps:

  • Turn on the broiler and position the oven rack to sit about 6 inches below it.
  • In a small saucepan, melt butter over medium-low heat. Add red-pepper flakes, and cook for about 1 minute. Remove butter from heat, and stir in orange zest and 2 tablespoons mint. Set aside.
  • Season salmon well with salt and pepper and place skin-side down on a rimmed baking sheet lined with foil. Spoon butter mixture evenly over the top of each fillet.
  • Broil salmon for 4 to 6 minutes until the skin becomes opaque and the fish appears flaky. It should be medium-rare in the thickest part of the fillet. If you prefer your salmon a bit more cooked, leave it in for another minute or so, moving it to a lower rack if the tops get too dark. Serve, and scatter with remaining mint. Season with flaky salt, if desired.

Nutrition Facts : @context http, Calories 430, UnsaturatedFat 15 grams, Carbohydrate 1 gram, Fat 32 grams, Fiber 1 gram, Protein 32 grams, SaturatedFat 12 grams, Sodium 409 milligrams, Sugar 0 grams, TransFat 0 grams

WASABI MAYO SALMON



Wasabi Mayo Salmon image

This spicy salmon fillet may be grilled, smoked with apple chips, or roasted in the oven.

Provided by LESLEYB

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Salmon     Baked Salmon Recipes

Time 30m

Yield 8

Number Of Ingredients 4

1 (3 pound) salmon fillet
1 cup mayonnaise
1 tablespoon wasabi powder
1 (8 ounce) bag Yukon gold potato chips, crushed

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • In a small bowl, mix together the mayonnaise and wasabi powder. Place the salmon on a greased baking tray, skin side down. Spread the mayonnaise mixture evenly over the top. Press crushed potato chips into the mayonnaise.
  • Bake for 20 minutes in the preheated oven, or until fish flakes with a fork.

Nutrition Facts : Calories 661.8 calories, Carbohydrate 15.4 g, Cholesterol 109.6 mg, Fat 50.7 g, Fiber 1.4 g, Protein 35.6 g, SaturatedFat 10 g, Sodium 406 mg, Sugar 0.4 g

Tips:

  • For the best flavor, use fresh, high-quality ingredients.
  • Don't be afraid to adjust the heat level of the dish to your liking.
  • If you don't have watercress, you can substitute another leafy green, such as arugula or spinach.
  • Make sure to cook the salmon until it is cooked through, but not overcooked.
  • The wasabi mayo is a great way to add a bit of spice and creaminess to the dish.

Conclusion:

Chilli Orange Salmon with Watercress, New Potatoes, and Wasabi Mayo is a delicious and easy-to-make dish that is perfect for a weeknight meal. The salmon is flaky and flavorful, the watercress and new potatoes are fresh and crisp, and the wasabi mayo adds a bit of spice and creaminess. This dish is sure to please everyone at the table.

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