Searing the pea crust diminishes its heat and amps up its sweetness. This recipe is so delicious you won't believe it requires only three ingredients plus oil or nonstick cooking spray. —ScallopQueen
flavorless oil or ghee
In This Recipe
Crush wasabi peas. I put them in a plastic bag, then place that in a paper (think lunch bag) bag and beat them with a rolling pin. You're aiming at a mix of sizes, with no pieces bigger than a quarter of a pea.
Smear the mayonnaise thickly on the salmon flesh, then press the crushed wasabi peas into it.
Get a cast iron or nonstick skillet hot (medium-high heat) and add oil or nonstick cooking spray.
Place the salmon pea-side down on the pan. Cook for several minutes, gauging the time to the thickness of the fillet. Flip it over to crisp the skin too.
Serve with your choice of sides, but I love rice and steamed broccoli, and I add teriyaki or soy sauce to everything. Perfect!