Wasabi Salmon

Photography: Randy Mayor; Styling: Katie Stoddard

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.

Yield: 4 servings (serving size: 1 fillet)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 283
  • Calories from fat: 43%
  • Fat: 13.6g
  • Saturated fat: 3.2g
  • Monounsaturated fat: 5.9g
  • Polyunsaturated fat: 3.4g
  • Protein: 36.6g
  • Carbohydrate: 0.9g
  • Fiber: 0.1g
  • Cholesterol: 87mg
  • Iron: 0.8mg
  • Sodium: 347mg
  • Calcium: 23mg

Ingredients

  • 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)
  • Cooking spray

Preparation

  1. 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.
  2. 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.
Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

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