Steamed Wasabi Salmon with Ponzu Sauce

Steamed fish retains a moist, delicate texture. Served with a citrus-soy dipping sauce, it's a quick and delicious main dish. Pair with a salad of chilled cucumbers drizzled with rice wine vinegar and sesame oil.

Yield: 4 servings (serving size: about 4 ounces salmon and 1 1/2 tablespoons sauce)

Ingredients

• 3  tablespoons  low-sodium soy sauce
• 1 1/2  tablespoons  water
• 1 1/2  tablespoons  fresh lemon juice
• 1 1/2  teaspoons  sugar
• 1 1/2  teaspoons  rice vinegar
• 1 1/2  teaspoons  wasabi paste
• 1  (1 1/2-pound) center-cut salmon fillet, skinned
• 4  napa (Chinese) cabbage leaves
• Thinly sliced green onions (optional)

Preparation

1. Combine first 4 ingredients, stirring until sugar dissolves; set aside.

2. Combine vinegar and wasabi in a small bowl, stirring until smooth. Spread wasabi mixture evenly over top of salmon.

3. Line a bamboo steamer with cabbage leaves. Place salmon, wasabi side up, over cabbage in steamer basket; cover with steamer lid.

4. Add water to a large skillet to a depth of 1 inch; bring to a boil. Place steamer in pan; steam salmon 8 minutes or until fish flakes easily when test with a fork or until desired degree of doneness. Remove salmon from steamer; discard cabbage. Serve salmon with sauce; sprinkle with onions, if desired.

Nutritional Information

Calories:

254 (38% from fat)

Fat:

10.7g (sat 2.5g,mono 4.6g,poly 2.5g)

Protein:

31.6g

Carbohydrate:

4.2g

Fiber:

0.1g

Cholesterol:

80mg

Iron:

0.7mg

Sodium:

504mg

Calcium:

18mg