Ingredients Jump to Instructions ↓

  1. 1 tablespoon 15ml Shallot (large)

  2. 1 cup 237ml Water

  3. 3 tablespoons 45ml Soy sauce

  4. 4 Center-cut 3"-wide salmon fillets - - (abt 1 2/3 lbs)

  5. 1/3 cup 78ml Mayonnaise

  6. 3 tablespoons 45ml Wasabi sauce with ginger

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Heat oven to 325 degrees. Finely chop enough of the shallot to equal 1 teaspoon and slice the rest. Combine the sliced shallot, water and soy sauce in a 9-inch deep-dish pie plate or 2-quart baking dish. Add fillets skin-side up. Bake 15 minutes. (For a completely opaque fish, increase the cooking time to 18 minutes.) Meanwhile, whisk mayonnaise with wasabi sauce. Remove fish from oven and let stand 3 to 5 minutes. Measure 2 tablespoons of the cooking liquid and whisk into mayonnaise mixture. Peel skin from fish. Turn right side up on plates and drizzle dressing over fish. Garnish with parsley sprigs, if desired. This recipe yields 4 servings. Carbohydrates: 3 grams Net Carbs: 2.5 grams Fiber: 0.5 grams Protein: 39.5 grams Fat: 35 grams Calories: 492 Description: "Poaching in a slow oven is the best way to produce evenly cooked fish. The cooking time given in this recipe yields a slightly rosy center."


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