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