|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|
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.
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