Wasabi & Ginger Baked Salmon

I had this for dinner tonight and it was really delicious!!! I replaced the freshly squeezed lime juice for bottled lime juice and I didn't notice a difference. I had a 9oz salmon fillet and didn't reduce the quantities - it worked fine this way.

2 teaspoons wasabi paste 

1 tablespoon water

1 tablespoon rice vinegar

1 tablespoon sodium-reduced soy sauce

1 tablespoon brown sugar

2 tablespoons freshly squeezed lime juice (or bottled lime juice)

1 tablespoon grated fresh ginger root

4 4-ounce salmon fillets

Preheat oven to 375 F (190 C).

In a small mixing bowl, combine wasabi, water, rice vinegar, soy sauce, brown sugar, lime juice and ginger root.

Place salmon, skin-side down, in a glass baking dish. Cover with wasabi-ginger mixture. Cover and bake for 25 to 35 minutes, or until fish is cooked through and flakes easily when tested with a fork.

Remove from heat, serve immediately.

Serves 4.

Per fillet: 226 calories, 23 grams protein, 12 g total fat (3 g saturated fat), 5 g carbohydrate, 67 milligrams cholesterol, 202 milligrams sodium. Excellent source of omega-3 fatty acids and vitamin D. Good source of potassium.

From Leslie Beck’s Longevity Diet © Leslie Beck, 2011. Reprinted by permission from Penguin Group (Canada), a division of Pearson Canada Inc. 


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