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Grilled Salmon With Deviled Eggs

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Grilled Salmon with Deviled Eggs
2010-07-23 Appetizer
4 41

These deviled eggs with salmon contain several items found in Asian markets, including Sriracha hot sauce, pickled ginger, seaweed salad, and seasoned capelin roe.


Grilled Salmon:
½ tsp Thyme
½ tsp Rosemary
½ tsp Black Pepper
½ tsp Garlic Powder
1 tsp Kosher Salt
1 Tbsp Olive Oil
Juice of 1 Orange
½ Fresh Salmon Fillet
15 Hard-cooked Eggs
Spicy Mayonnaise:
1 Tbsp Lime Juice
2 Tbsp Real Mayonnaise
2 tsp Dijon Honey Mustard
1 Tbsp Olive Oil
1 Tbsp Sriracha Hot Sauce
½ lb Seaweed Salad
1× 4-oz jar Seasoned Capelin Roe
1× 8-oz jar Pickled Ginger


Grilled Salmon:

In a small bowl, mix first 7 ingredients together and rub on both sides of salmon fillet. Grill salmon about 6 minutes on each side until done.


Peel eggs and cut in half lengthwise, remove yolks and reserve.

Spicy Mayonnaise:

In a medium bowl, whisk first 5 ingredients together. Mash egg yolks and add, stirring until smooth. Place mixture in a resealable bag; cut out a small corner to pipe into egg halves.


Using two 12-inch round serving plates, position 15 egg halves on each plate. Break grilled salmon into small chunks the size of a quarter. Lay 1 chunk of salmon in each egg half, add a teaspoon-size of seaweed next to salmon, and squeeze Spicy Mayonnaise between salmon and seaweed. Finish off with 1/2 tsp of capelin roe on top of mayonnaise.


Position pickled ginger in a 3-flower petal design, in the middle of each plate, and place some seaweed in the middle of petals.

Helpful Tips:

The Sriracha hot sauce, pickled ginger, seaweed salad, and seasoned capelin roe can be found at most Korean or Asian supermarkets. I know it seems like a complicated recipe, but when you have all the ingredients ready, everything else is a breeze.