excellent sounding recipe, partially reproduced
here, due to the caprious nature of the web:

Roasted Salmon With Wasabi Cream
Olive oil
1 3/4 pounds wild king salmon fillet
Sea salt
6 teaspoons wasabi powder
1 cup sour cream.


1. Preheat oven to 300 degrees. Sprinkle a roasting pan (large enough to fit the salmon) with olive oil. Lay the salmon in the pan skin-side down. Rub a thin slick of oil over the salmon and season with salt. Roast until just cooked through, 20 to 30 minutes.


Ponzu
Juice of 2 lemons
1/4 cup seasoned rice vinegar
1/2 cup plus 2 tablespoons dark soy sauce
2 tablespoons tamari
1/4 cup mirin
1/4 cup bonito flakes
13-inch square kelp, cut in thirds.


In a bowl, mix together all the ingredients. Let sit for 24 hours, then strain through cheesecloth. Ideally, the ponzu should sit, refrigerated, for at least a month; it improves with age and may be stored in the refrigerator for up to six months. Serve as a dipping sauce for tempura. Makes about 1 1/2 cups. Adapted from ''Essentials of Asian Cuisine,'' by Corinne Trang (Simon & Schuster).