Ingredients: Serves 2

For the Salmon

• 2 pieces salmon filets, about 6oz per piece
• ¼ cup KEWPIE Wafu (savory soy) Dressing

For the Sauce

• 3 stalks green onions, sliced
• 2 Tbsp. KEWPIE Wafu (savory soy) Dressing
• 2 tsp. Dijon mustard
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Directions

1. Marinate the salmon:

• Place the salmon filets in a resealable plastic bag and pour in ¼ cup of KEWPIE Wafu Dressing. Seal the bag, removing as much air as possible, and gently massage the marinade into the salmon. Refrigerate for at least 2 hours, or overnight for more intense flavor.

2. Prepare the sauce:

• In a small bowl, whisk together 2 Tbsp. of KEWPIE Wafu Dressing and the Dijon mustard until well combined. Add the sliced green onions and toss gently to coat. Set aside.

3. Grill the salmon:

• Preheat your grill or a frying pan over medium-high heat. Remove the salmon from the marinade, letting excess drip off. Grill or pan-fry the salmon for about 2 to 3 minutes per side, or until it’s cooked to your desired level of doneness. The salmon should be golden brown on the outside and moist and flaky on the inside.

4. Serve:

• Transfer the grilled salmon to serving plates and generously top each filet with the prepared Scallion Wafu Mustard Sauce. Serve immediately, allowing the warm salmon to slightly wilt the scallions and meld the flavors of the sauce.