Pistachio ice cream (wasabi) salmon

Pistachio ice cream (wasabi) salmon

This week’s blog was intended to be a recap of our Sunday afternoon football-watching feast in order to get everyone psyched up for the Supberbowl (go Pats!). Unfortunately, my “football feast” consisted of 500 calories-worth of Saltines and a liter of gingerale because I found myself at the mercy of a stomach bug. And for those of you playing along at home – 500 calories worth of Saltines roughly equals one sleeve. Am I the
only one who thinks 500 calories is a lot for a sleeve of Saltines? I realize that is a lot of crackers, but for something that weighs nearly next to nothing…sigh. Apparently my "portion control issues" are in effect even when I can barely eat anything.

Anyway, lucky for me and all of the people visiting Hannaford that day, Brett offered to go grocery shopping. I’m pretty bad about writing out what I need at the grocery store, I usually just know what I need and get it. Additionally, I couldn’t wrap my head around meal planning that day so I wasn’t sure what our dinner situation would be this week, and more importantly what my blog would be this week. Thankfully, Brett came home with salmon and even more thankfully I got rid of that nasty bug and was able to eat it!
So I knew that I had to diversify from my standard salmon, because one, I’ve already posted it and two, this was my one blog shot for the week. SO I decided to incorporate wasabi and change up the topping a bit. NOTE: If you’re not getting the “pistachio ice cream” title, watch this:

What this scene doesn't show if afterwards when mater freaks out and starts yelling "the pistachio ice cream has turned.” Thinking about this scene still makes me giggle. If you’re like Mater and have never had wasabi, please know that it will completely clean out your sinuses. In fact both mine and my “helper’s” eyes started watering when we were mixing it up.

Personally I can’t get enough wasabi, and if I were to make this just for myself, I’d add more wasabi powder. The amount listed below may seem like a lot, but I would call it perfect for a “standard eater.” If you’re super sensitive, maybe cut back a little. Brett and I both gave this the thumbs up. Even though the ingredients are pretty similar to my standard salmon, it tasted completely different (thank you pistachio ice cream!).

The recipe2 portions salmon fillet (Brett bought two pieces. If you are ordering a fillet, I usually order ¾ lb for the two of us).
2 tbsp. wasabi powder
Sprinkling of water
2 tbsp grain dijon mustard
Juice of 1 lemon
2 tbsp olive oil
½ cup whole wheat bread crumbs

Preheat oven to 400. Add drops of water to wasabi powder to make a thick paste (does not take much).

Stir in mustard, lemon juice, olive oil and breadcrumbs. Mixture should be a pasty-consistency.

Spread over the top of the salmon in a thin layer and bake for 20 minutes or until cooked through (may be more or less depending on the thickness of your salmon).

I served the salmon with roasted broccoli and wild rice.