Where Local and Global Appetites Collide

Healthy Fish Recipes for Lent from Red Lobster

Thanks to Red Lobster for sharing these recipes with Circle of Food.

Peppercorn Crusted Salmon with Wasabi Soy Drizzle
Peppercorn dusted Atlantic salmon served over wild rice and asparagus, topped with soy-wasabi reduction
Serves 4
24 oz (4 ea 6oz portions)  fresh salmon
¼ tsp                                         cracked black pepper
2 tsp                                           sea or kosher salt
2 Tbsp                                       pure olive oil or canola oil
2 Cups                                       prepared wild rice
4 portions                               cleaned asparagus spears (fresh)
2 Tbsp                                      wasabi soy drizzle
1. Prepare your favorite version or variety of wild rice, and hold warm for service.
2. Add oil to heavy bottom pan over medium high heat.
3. Dust top of salmon with a mix of the peppercorns and salt.
4. Place salmon, pepper side down in hot oil.  Cook approximately 2 minutes then flip to other side.
5. Cook salmon another 3 minutes.
6. Place asparagus in pan with Salmon, and allow both to cook another 3-4 minutes depending on thickness of salmon.
7. Place rice on plate, top with asparagus, then salmon.
8. Drizzle with wasabi soy.
Wasabi soy glaze
1 C                                           low sodium soy sauce
1 tsp                                       reconstituted wasabi powder or wasabi paste
1 TBSP                                   dry sherry (optional)
1 TBSP                                   sugar
1 tsp                                       corn starch
1 tsp                                       water
1. Combine soy, wasabi, sherry, and sugar. Place on stove on medium high heat, do not boil.
2. Combine water and corn starch, mix to a paste or slurry.
3. Bring soy mixture to a simmer, allow to cook for 2-3 minutes. 
4. Add corn starch mixture and stir constantly for 1 minute.
5. Serve sauce at room temperature, store refrigerated. 
Seafood Paella                                           
Shrimp, scallops and mussels tossed in yellow rice with fresh tomatoes and seasonings.
Serves 4
2 Tbsp                                      olive oil
8-10 each                                medium shrimp
6-8   each                                sea scallops
1 dozen                                    mussels
¼ Cup                                      small diced onions
¼ Cup                                      small diced green peppers         
½ Cup                                      diced fresh tomatoes
1 cup                                        white wine
2 Cups                                      prepared yellow rice
1. In heavy bottom large skillet, heat olive oil over medium high heat.
2. When oil is hot add shrimp, scallops and mussels.  Stir constantly.
3. After 1 minute, add pepper and onion. Sauté for 2 more minutes.
4. Add tomatoes and white wine, reduce heat and allow mixture to simmer.
5. Once seafood is fully cooked and mussels are open, gently stir in prepared yellow rice, stir gently and reduce heat.
6. Serve paella in large dish family style with toasted bread. 


  1. I’ve been looking for a unique dish with salmon and the Peppercorn Crusted Salmon with Wasabi Soy Drizzle sounds really intriguing. I never had a chance to use wasabi as an ingredient, I’m afraid it will be too spicy, as I heard some reviews. Is there other option aside from wasabi? Just in case.

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