Repurposing leftover Sriracha and wasabi mayonnaise can be a challenge, but the results are sometimes pretty amazing.
Sriracha Mayonnaise – Salmon fillet brushed with mayonnaise, pan-seared in a hot cast iron frying pan on the stove for 3-4 minutes, and then finished in a 425 deg F oven. A brief (1-2 minutes) time under the broiler will give the top a perfect finish. Serve the salmon with your favourite rice dish and a green salad.
Wasabi Mayonnaise … Dip for Oven Baked Parmesan Potato Wedges
Oven Baked Parmesan Potato Wedges – serves 4
4 medium potatoes, skin on, cut into 8 wedges, rinsed and dried
2 tbsp EVOO (extra virgin olive oil)
1/4 tsp salt
1/4 cup grated Parmesan cheese
1 tsp garlic powder
1 tsp onion powder
Preheat oven to 425 deg Fahrenheit.
In a large bowl, toss the potato wedges with the rest of the ingredients. Spread the coated potatoes out in a single layer on a parchment lined baking sheet and bake for 30-40 min, or until the potatoes are tender.
Serve with your favourite mayonnaise dip ie wasabi mayonnaise
Cooking is Fun ... Really!! 
Yummy! Do you make your own wasabi mayo?
Yes … the ‘recipe’ was in pt 1. 🙂
It’s just 1/4 cup of mayo/Miracle Whip and 1 heaping teaspoon of wasabi powder. It was just right for me but if you want it milder, add more mayo. I guess you could use yogurt or sour cream, in place of the mayo, if you wanted to. Or creme fraiche.
I make my own too, with my own mayo or veganaise. This way I can control how mild or spicy I want it. We use it a lot, with many things.