Wasabi—the Asian cousin to horseradish—gives this teriyaki glaze some spicy verve.
Teriyaki-Wasabi SalmonAdapted from Weight Watchers Take-Out Tonight: 150+ Restaurant Favorites to Make at Home, All 8 Points or Less, Fireside, 2003
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