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Teriyaki-Wasabi Salmon
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Wasabi—the Asian cousin to horseradish—gives this teriyaki glaze some spicy verve. 



Teriyaki-Wasabi Salmon

Adapted from Weight Watchers Take-Out Tonight: 150+ Restaurant Favorites to Make at Home, All 8 Points or Less, Fireside, 2003

Serves 4


3 tablespoons mirin*

1 tablespoon rice vinegar

1 tablespoon low-sodium soy sauce

1 tablespoon honey

1 teaspoon finely chopped peeled ginger root

2 teaspoons wasabi paste (may substitute 1 teaspoon wasabi powder mixed with 11/2 teaspoons water)

Vital Choice macadamia nut oil or sesame oil

4 Vital Choice wild Alaskan salmon fillets (6 ounces each)


  • In a small saucepan over medium-high heat, stir together the mirin, vinegar, soy sauce, honey, ginger and wasabi to taste. (Add the wasabi incrementally, tasting as you go.) Bring to a boil. Reduce the heat to medium and cook, stirring occasionally, until the glaze thickens slightly, about 5 minutes. Remove from the heat.

  • Meanwhile, lightly coat a large nonstick skillet with oil and place over medium-high heat. Add the salmon and cook, turning once, until the fish is browned on the outside and opaque in the center, about 4 minutes per side, depending on the thickness of the fillet. Spoon the sauce over the salmon. Serve hot.

*Mirin is a sweetened rice wine available at many supermarkets and Asian groceries. If it’s unavailable, use 2 parts sake or white wine and 1 part sugar.



Nutrition per 6-oz. fillet with sauce: 320 calories, 34 gm protein, 20 gm carbohydrates, 11 gm fat, 93 mg cholesterol, 1.5 gm saturated fat, 318 mg sodium, trace dietary fiber



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