Ingredients
| Quantity | Ingredients |
|---|---|
| 2 tsp / 10 ml | wasabi paste |
| 1 tbsp / 15 ml | water |
| 1 tbsp / 15 ml | rice vinegar |
| 1 tbsp / 15 ml | sodium-reduced soy sauce |
| 1 tbsp / 15 ml | brown sugar |
| 2 tbsp / 25 ml | frshely squeezed lime juice |
| 1 tbsp / 15 ml | grated fresh ginger root |
| 4 | 4 ounce (120 g) salmon fillets |
Directions
Preheat oven to 375°F (190°C).
In a small mixing bowl, whisk together 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 serving: 226 cal, 23 g pro, 12 g total fat (3 g saturated fat), 5 g carb, 0 g fibre, 67 mg chol, 202 mg sodium
Source: Leslie Beck's Healthy Kitchen