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Steamed Wasabi Salmon with Ponzu Sauce

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

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)

Nutrition 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

How to Make It

  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.