“This is one of our most requested dishes,” says Bang! chef Cissy Yin (3472 W. 32nd Ave.). “It’s not currently on the menu but will return someday, and we will be offering it on our special menu during Denver Restaurant Week. We’ve estimated amounts for the home version. A lot of what we cook is done to taste, with no written recipes.” Serves 4.
Ingredients
WASABI CREAM SAUCE
1 cup heavy cream
2 teaspoons wasabi paste
2 teaspoons sugar
1 teaspoon soy sauce
Salt and pepper to taste
MARINATED VEGETABLES
2 medium cucumbers, peeled, seeded, and sliced
1/2 carrot, julienned
1/8 red onion, julienned
1/4 cup champagne vinegar
2 tablespoons sugar
1/2 teaspoons salt
Pinch crushed red chile flakes
4 6-ounce salmon fillets
Salt and pepper
Olive oil or melted butter
6 cups cooked jasmine rice
Directions
Sauce: Place all sauce ingredients into a saucepan. Bring to a simmer, reduce for 5 minutes. Adjust seasonings to taste. You may like more or less wasabi paste.
Vegetables: Place all ingredients into a bowl, mix well. The vegetables don’t have to marinate long, 15-20 minutes will do, or they can sit for up to an hour. Drain and set aside.
Season salmon fillets with salt and pepper. Grill on both sides until medium rare on the inside, basting with olive oil or melted butter.
Serve salmon fillets on a bed of jasmine rice (or other long grain white rice). Top with wasabi cream sauce and marinated vegetables.
