Grilled Salmon with Cilantro-Wasabi Aioli
- Prep Time 0:10
- Cook Time 0:08
- 1 Comment
This recipe is the very definition of effortless elegance. A food processor makes the aioli come together very quickly, but it will still be good if you just finely mince the garlic and cilantro and stir it into the other ingredients.
If you can’t find wasabi paste at your grocery store (look in the Asian ingredients section), try an Asian specialty store or ask for a little extra the next time you order sushi—they’ll likely give it to you for free.
- 1/8 cup mayonnaise Pantry
- 1 clove garlic, smashed Pantry
- 1 handful fresh cilantro leaves, roughly chopped $1 for a bunch
- 1 tsp (or more to taste) wasabi paste $2 for 4 oz.
- 1 1/2 tsp soy sauce Pantry
- juice of 1/2 lemon $0.50
- 2 (5-oz.) salmon fillets (skin-on) $8
- salt and pepper Pantry
- oil for the grill/grill pan, if needed Pantry
Total Cost of Ingredients: $11.50
In a food processor or blender, combine the mayonnaise, garlic, cilantro, wasabi soy sauce and lemon juice. Blend until smooth. If you don’t have a food processor, mince the cilantro and garlic very finely and stir it into the mayonnaise, wasabi, soy sauce and lemon juice. Refrigerate, covered until ready to use (up to 4 hours).
Lightly season the salmon fillets with salt and pepper.
Preheat a grill or grill pan over medium-high heat. Lightly brush with oil. Grill the salmon on both sides, until still-pink in the middle and nicely-charred on the outside, about 4 minutes on each side.
Serve the salmon immediately, topped with a generous smear of the aioli.