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West Coast Teriyaki Salmon with Wasabi Mayonnaise


    4 - 4 oz (125 g) salmon filets, skinless and boneless


    Teriyaki Marinade
    1/2 cup (125 mL) orange juice
    3 Tbsp (45 mL) low-sodium soy sauce
    2 cloves garlic, chopped
    1 1/2 Tbsp (25 mL) ground ginger (or 2 tsp/10 mL fresh ginger, grated)

    Wasabi Mayonnaise
    1 tsp (5 mL) water
    1/2 Tbsp (7 mL) wasabi powder
    1/4 cup (60 mL) reduced-fat mayonnaise
    1 Tbsp (15 mL) onion, finely chopped

    1/2 cup (125 mL) sesame seeds, toasted

    Preheat oven to 400 F (200 C).

    Assemble ingredients for teriyaki marinade in small bowl. Rinse fish and place in shallow dish, coat with marinade; set aside.

    In small bowl, combine wasabi powder and water to create paste. Let sit 1 minute, then combine with mayonnaise and onion.

    Remove salmon from marinade and discard marinade. Coat top and sides of fish with toasted sesame seeds. Place on lightly oiled cookie sheet. Barbecue or bake for 15 minutes until fish is opaque and cooked through. Serve with Wasabi Mayonnaise.

    Serves 4.

    Each serving contains: 304 calories; 25 g protein; 16 g total fat (3.5 g sat. fat, 0 g trans fat); 15 g carbohydrates; 3 g fibre; 483 mg sodium

    source: "Healthy Living", alive #335, September 2010


    West Coast Teriyaki Salmon with Wasabi Mayonnaise




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