Salmon with Wasabi Cream Sauce


2 TBSP unsalted butter

2 TBSP flour

1 ½ cup half and half

¼ tsp each salt & pepper

¼ cup Wasabi powder



Make a roux:  Melt 2 Tablespoons unsalted butter and then add 2 Tablespoons flour and cook 1 minute over low heat, just enough to cook the flour. 


Add 1 ½ cup half and half and whisk to remove lumpiness and until it returns to a low simmer. 

It should result in a pourable thickness.

Add ¼ tsp each salt and pepper.


Now—and this is CRUCIAL—cool the white sauce in an ice water bath until it is warm bath water temperature (about 125 degrees).  If you don’t cool it, the heat will kill the wasabi powder and it will have no flavor.  Once cooled you can add powdered wasabi to taste.  For this amount of sauce, ¼ cup wasabi has a nice kick to it.  You’ll have a fair amount leftover but you’ll be able to enjoy it on your cheerios in the morning!


Enjoy on salmon, halibut, tuna or any hearty fish.  Also great on rice or spinach.



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