I was at Nobu in Los Angeles not long ago and ordered a grilled salmon dish that was served with cilantro sauce. I fell completely and absolutely in love with the sauce. Working with my good friend Chef Anne McCallister we put together three versions. This one is my favorite and is closest to what I tasted at Nobu. This sauce is beyond versatile. It tastes great on top of grilled or baked salmon, but I have to say, so far my favorite way to use it is on top of mashed potatoes instead of gravy. I’m telling you – it rocks. It will keep in the fridge for 4-5 days. It will separate slightly and need to be stirred, but it will retain its bright green color and killer flavor. Let me know how you use it.
Cilantro Sauce (makes about 1 ½ cups)
- 1 bunch cilantro
- 4 tablespoons chicken stock
- 1 teaspoon salt
- 1 tablespoon rice wine vinegar
- 3 tablespoons lemon juice
- 2/3 cup grapeseed oil
- 1 ½ teaspoons soy sauce
- 2 teaspoons prepared wasabi
Cut off the tough stems from the cilantro, usually the bottom third of the plant, and discard. Divide the remaining leaves and stems into five similarly sized bunches. In a blender add the stock, salt and one bunch of the cilantro. Add the vinegar, lemon juice and the oil and pulse a few times until you’ve started to break down the cilantro. Repeat with each bunch. Use a spatula to scrape down the sides. Add the soy sauce and the wasabi, and then blend on high for 3-4 minutes (this will seem like an eternity, I suggest Zen breathing or a glass of chilled white wine, or Zen breathing WHILE drinking wine). The sauce should be completely smooth. Taste for salt and for wasabi. Add more if necessary. Serve over grilled fish, or mashed potatoes.