Wasabi Microgreen–Crusted Salmon

Wasabi Microgreen–Crusted Salmon
Fresh salmon fillets are topped with a vibrant crust of finely chopped wasabi microgreens, Dijon mustard, and a touch of citrus, then pan-seared or oven-roasted to perfection. The result is a tender, flaky fish with a bright, clean heat that finishes smooth rather than spicy. The wasabi microgreens add a fresh, aromatic bite that elevates the dish without overpowering the natural richness of the salmon.

Ingredients (serves 2)

• 2 salmon fillets (6–8 oz each, skin on or off)

• 1 packed cup fresh wasabi microgreens, finely chopped

• 1 tbsp Dijon mustard

• 1 tbsp soy sauce or tamari

• 1 tbsp honey or maple syrup

• 1 tsp fresh lemon juice

• 1 tbsp olive oil

• Salt & black pepper

Instructions

1. Prep the salmon
   Pat dry and season lightly with salt and pepper.

2. Make the crust mixture
   In a small bowl, mix Dijon, soy sauce, honey, lemon juice, and olive oil.
   Fold in the chopped wasabi microgreens.

3. Crust the salmon
   Spread the wasabi microgreen mixture generously over the top of each fillet.

4. Cook

   • Pan-sear method (best crust):
     Heat a skillet over medium heat. Place salmon crust-side up first, cook 3–4 minutes. Flip carefully and cook another 3–5 minutes until just cooked through.

   • Oven method:
     Bake at 400°F for 10–12 minutes, then broil 1–2 minutes to set the crust.

5. Rest & serve
   Let rest 2 minutes. Finish with a squeeze of lemon.

Serving Ideas

• Over jasmine rice or coconut rice

• With roasted baby bok choy or asparagus

• On a salad with sesame vinaigrette

• For upscale vibes: drizzle with a soy-ginger beurre blanc

Flavor Tip

Wasabi microgreens are hot but clean — more sinus heat than tongue burn. If you want to mellow them:

• Mix half wasabi microgreens with pea shoots or arugula microgreens

• Or add a touch more honey to the crust