Steamed Wasabi Salmon with Ponzu Sauce

recipe
Steamed fish retains a moist, delicate texture. Served with a citrus-soy dipping sauce, it's a quick and delicious main dish. Pair with a salad of chilled cucumbers drizzled with rice wine vinegar and sesame oil.

Yield:

4 servings (serving size: about 4 ounces salmon and 1 1/2 tablespoons sauce)

Recipe from

Cooking Light

Nutritional Information

Calories 254
Caloriesfromfat 38 %
Fat 10.7 g
Satfat 2.5 g
Monofat 4.6 g
Polyfat 2.5 g
Protein 31.6 g
Carbohydrate 4.2 g
Fiber 0.1 g
Cholesterol 80 mg
Iron 0.7 mg
Sodium 504 mg
Calcium 18 mg

Ingredients

3 tablespoons low-sodium soy sauce
1 1/2 tablespoons water
1 1/2 tablespoons fresh lemon juice
1 1/2 teaspoons sugar
1 1/2 teaspoons rice vinegar
1 1/2 teaspoons wasabi paste
1 (1 1/2-pound) center-cut salmon fillet, skinned
4 napa (Chinese) cabbage leaves
Thinly sliced green onions (optional)

Preparation

1. Combine first 4 ingredients, stirring until sugar dissolves; set aside.

2. Combine vinegar and wasabi in a small bowl, stirring until smooth. Spread wasabi mixture evenly over top of salmon.

3. Line a bamboo steamer with cabbage leaves. Place salmon, wasabi side up, over cabbage in steamer basket; cover with steamer lid.

4. Add water to a large skillet to a depth of 1 inch; bring to a boil. Place steamer in pan; steam salmon 8 minutes or until fish flakes easily when test with a fork or until desired degree of doneness. Remove salmon from steamer; discard cabbage. Serve salmon with sauce; sprinkle with onions, if desired.

Bruce Weinstein and Mark Scarbrough,

Cooking Light

May 2008
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