Serve this delicious tangy salmon recipe with pickled ginger and white rice tossed with chopped green onions. To speed preparation, heat the skillet while the fish marinates.
2 tablespoons low-sodium soy sauce
1 teaspoon wasabi powder (dried Japanese horseradish)
1 teaspoon bottled minced fresh ginger
1/2 teaspoon dark sesame oil
4 (6-ounce) skinless salmon fillets (about 1 inch thick)
How to Make It
Combine soy sauce, wasabi, ginger, and sesame oil in a large zip-top plastic bag; add fish. Seal and marinate at room temperature 5 minutes, turning bag occasionally to coat. Remove fish from the bag, reserving marinade.
While fish marinates, heat a large nonstick skillet coated with cooking spray over medium-high heat. Add fish and marinade; cook 3 minutes. Turn fish over. Reduce heat to medium; cook 8 minutes or until fish is done.
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