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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Outstanding flavor without being overpowering. I modified this recipe by cooking on the BBQ in foil, drizzling the fish with leftover sauce every 5 minutes for 15 minutes. Served with sticky rice. I will most certainly prepare this dish again!
Loved the ease of preparation and flavor of prepared dish. Will definitely cut back or omit the salt the next time. My wasabi powder must have lost its punch because we could not detect any flavor or heat from the amount suggested.