Wasabi-Ginger Mayonnaise

Grilled Salmon With Wasabi-Ginger Mayonnaise

Procedures:

1. Prepare a medium-hot grill fire.
2. Cut the half lime into four wedges and set aside. Finely grate the zest from the whole lime. Cut the zested lime in half and squeeze the juice from one half into a small bowl (save the other half for another use).
3. In a medium bowl, combine 1 teaspoon of the lime juice with the lime zest, mayonnaise, wasabi paste, ginger and 1/4 teaspoon salt. Stir to combine. Taste and add more wasabi paste if you’d like a stronger flavor.
4. Run your finger along each salmon fillet to feel for tiny bones; use tweezers or needle-nose pliers to pull out any that you find. Season the fillets lightly with salt and pepper.
5. Spoon about 2 tablespoons of the mayonnaise mixture onto the salmon fillets and refrigerate the rest. With your hands, spread the mayonnaise in a thin layer over all sides of the fillets.
6. When the grill is ready, oil the grill grate using tongs and a paper towel dipped in oil. Grill the salmon until crisp, about four minutes. Turn and continue to grill until the salmon is just cooked through, another three to six minutes.
7. Serve the salmon topped with a dollop of the mayonnaise and a lime wedge on the side. Pass the remaining mayonnaise at the table.