Wasabi teriyaki salmon
6
Points®
Total time: 20 min • Prep: 10 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
Take your tastebuds to Japan with this grilled salmon in a teriyaki sauce
Ingredients
Light whole egg mayonnaise
2 tbs
Wasabi paste
5 g, (1tsp)
Oil spray
1 x 3 second spray(s)
Salmon, skin on
540 g, (Buy 4 x 150g), skin on
Teriyaki sauce
½ cup(s), (125ml)
Fresh ginger
1 tbs
Lime rind
3 tsp, finely grated
Lime juice
2 tbs
Green shallot(s)
1 individual, thinly sliced
Lime(s)
1 medium, cut into wedges
Bok choy, cooked without added fat
1 cup(s)
Instructions
1
Combine mayonnaise and wasabi in a small bowl. Set aside. Lightly spray a large non-stick frying pan with oil and heat over medium-high heat. Cook salmon for 2–3 minutes each side or until cooked to your liking. Transfer to a plate.
2
Add teriyaki sauce to pan and bring to the boil. Reduce heat and simmer, uncovered, for 2 minutes or until slightly reduced. Add ginger, rind and juice and simmer for 1 minute. Return salmon to pan and turn to coat in sauce.
3
Serve salmon drizzled with sauce and topped with mayonnaise mixture and shallots. Serve with lime wedges and steamed bok choy.
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