Wasabi Butter

A perfect topping for grilled salmon, this Asian-inspired compound butter balances the heat of wasabi and the richness of dairy to add moisture and depth to your fish.

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Wasabi Butter
  1. ½ cup (1-stick) Challenge European Style Unsalted Butter, softened
  2. 1 Tablespoon prepared wasabi paste
  3. 1 Tablespoon rice vinegar
  4. ½ teaspoon sesame oil
  5. ¾ teaspoon grated fresh gingerroot
  6. 2 Tablespoons chopped fresh chives
  1. 1

    Butter should be at room temperature. Cream butter in small bowl using a fork or electric mixer.

  2. 2

    Gradually blend in wasabi paste, rice vinegar, sesame oil, and gingerroot. Stir in chives.

  3. 3

    Butter mixture can be used while still soft; or it can be rolled into a cylinder in parchment paper or plastic wrap and refrigerated or frozen, then sliced into teaspoon-sized rounds.

  4. 4

    Flavored butter can be stored a couple days in the refrigerator or it can be frozen for several weeks.

  5. 5

    Allow 2 or 3 teaspoons per serving. Place by teaspoonful or sliced round on the top of hot broiled or grilled salmon or add to fresh cooked green beans or asparagus.

  6. 6

    Allow butter to melt and form a sauce.

Note: Learn more about how to make compound butter.

Source: Challenge Home Economist


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We tried this butter with the grilled salmon as recommended. The wasabi wasn't too spicy and just gave it a bit of a "horseradish" kick. Will be making this again...



I put this on a tuna steak seasoned with creole spice and lump crab meat. Very good.



I like a sour cream dill sauce over my grilled salmon.