Firecracker Salmon with Wasabi Ginger Sauce

The Art Institute of Charlotte Junior chef Nivit Tipvaree

Firecracker Hot & Spicy®
Wild About Wasabi®

20 minutes

30 minutes


5 oz. Firecracker Hot & Spicy®
4 (6 oz. each) salmon filets
2 eggs
2 tbsp. mustard
2 tbsp. unsalted butter
2 tbsp. canola oil
1 tsp. fresh ginger, ground
Salt and pepper to taste

Wasabi and Ginger Sauce
1 ½ oz. Wild About Wasabi®, ground
½ tbsp. unsalted butter
½ tbsp. all-purpose flour
1 ½ cups half and half
1 ½ tsp. fresh ginger, ground
Salt to taste

Preheat oven to 350°. In a small bowl, combine eggs and mustard; mix thoroughly and set aside. In a food processor, finely grind Firecracker Hot and Spicy Mix®. Set aside. In a large skillet, add butter and oil and heat over a medium-high heat. Dredge salmon in egg and mustard mix, then thoroughly coat both sides of salmon with the ground Firecracker Hot and Spicy Mix®. Place coated salmon into the large skillet with the hot butter and oil mix and brown on both sides, approximately 3-5 minutes per side. Once browned on both sides, place in oven to finish cooking, approximately 10-12 minutes.

Wasabi and Ginger Sauce
In a small saucepan over medium-high heat melt butter and add flour, stirring so as to make a blonde roux. Next, add half & half, stirring constantly. Add ground ginger and ground Wild About Wasabi Mix®. Stir to combine and serve over finished salmon. Add salt to taste. Continue to stir until sauce coats the back of a spoon and hold a defined line when you when you slide your finger across the spoon and thru the sauce. Remove cooked Salmon from the oven and plate, topping with Wasabi Ginger Sauce. Serve with choice of vegetable.

Tags: Art Institute, fall recipe, Firecracker Hot & Spicy, Ginger, recipe, salmon, Wild About Wasabi®

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