Pan Seared Salmon with Wasabi Ginger Sauce
- 1 1/2 - 2 lbs Salmon
- Stonewall Kitchen Wasabi Ginger Sauce
- Remove skin and bones from salmon and slice 3 oz. strips down the fillet.
- Take two of the strips and place them on edge wrapping one around the other to form a circle. Stick in a toothpick to hold together.
- Season with salt and pepper and sear on high heat until desired doneness.
- Use Stonewall Kitchen Wasabi Ginger Sauce for dipping.