Courtesy of Alaska Seafood Marketing Institute
4Servings•10 Min.Prep Time•15 Min.Cook Time•
原料：
4 Alaska Salmon fillets (4 to 6-oz. ea.), fresh, thawed or frozen
1 Tbsp. olive oil
salt and pepper, to taste
2 oz. fresh enoki mushrooms, optional
2 c. cooked sushi rice/brown rice (or other cooked grain), kept warm
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Salad:
2 c. crosscut-sliced bok choy
1-1/2 c. celery, diagonally sliced
2/3 c. daikon radish, peeled, sliced, then cut in half-moons
2 Tbsp. chopped Thai basil
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Dressing:
3 Tbsp. honey
3 Tbsp. rice wine vinegar
2 Tbsp. sesame oil
2 Tbsp. low sodium tamari sauce
2 tsp. toasted or black sesame seeds
1/2 tsp. wasabi paste
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Sauce:
1-1/2 Tbsp. mayonnaise
3/4 tsp. wasabi paste
说明：
- In large bowl, combine bok choy, celery, daikon and Thai basil. In separate small bowl, whisk together all dressing ingredients. Reserve 1/4 c. dressing. Pour remaining dressing over vegetables; stir. Cover and chill.
- Rinse any ice glaze from frozen Alaska Salmon under cold water; pat dry with paper towel. Heat a heavy nonstick skillet over medium-high heat. Brush both sides of salmon with oil. Place salmon in heated skillet and cook, uncovered, about 3 to 4 min., until browned. Shake pan occasionally to keep fish from sticking.
- Turn salmon over and season with salt and pepper. Cover pan tightly and reduce heat to medium. Cook an additional 6 to 8 min. for frozen salmon or 3 to 4 min. for fresh/thawed fish. Cook just until fish is opaque throughout.
- Whisk together mayonnaise and wasabi. Place salmon on baking sheet and drizzle fillets with wasabi sauce. Broil just until sauce bubbles; remove from oven/broiler.
- For each serving, place 1/2 c. rice, 2 c. vegetables and one salmon fillet on a plate or in a bowl. Drizzle on 1 Tbsp. reserved dressing. Garnish with enoki mushrooms, if desired.
营养：
| 成分 | 数值 |
|---|
| Calories | 458 |
| Total Fat | 20g |
| Saturated Fat | 3g |
| Cholesterol | 62mg |
| Total Carbs | 41g |
| Fiber | 2g |
| Protein | 29g |
| Sodium | 758mg |