Ww Honey-Glazed Salmon With Wasabi - 4 Points |
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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 4 |
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This is out of the Take-out-tonight WW cookbook. It says you can use salmon steaks with this dish. Great served with a refreshing cucumber salad. It's easy to prepare, requires virtually no chopping and is ready in less than 20 minutes. Ingredients:
3 tablespoons sweet cooking rice wine (mirin) |
1 tablespoon seasoned rice vinegar |
1 tablespoon reduced sodium soy sauce |
1 tablespoon honey |
1 teaspoon fresh ginger, peeled and minced |
2 teaspoons wasabi paste |
1 lb salmon fillet, cut into 4 equal pieces |
1/2 teaspoon salt |
1/2 teaspoon pepper |
1/4 cup scallion, thinly sliced |
Directions:
1. To make the sauce, bring the mirin, vinegar, soy sauce, honey, ginger, and wasabi to boil in a small saucepan.
2. Cook, stirring occasionally, over medium-high heat until the flavors are blended and the sauce is thickened, about 5 minutes.
3. Remove from the heat; cover and keep warm.
4. Meanwhile, sprinkle the salmon with the salt and the pepper.
5. Spray a large nonstick skillet with nonstick spray and set over high heat.
6. Add the salmon and cook, turning once, until the fish is browned on the outside and opaque in the center, about 4 minutes on each side.
7. Spoon the sauce over the salmon.
8. Sprinkle with the scallions.
9. Serve at once.
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