Return to Main Recipes Page/Return to Home Page

Salmon, Wasabi-Glazed w/Spinach (P, TNT)
Source: Unknown
Serves: 2

1/2 tsp. wasabi powder
1-1/2 tsp. Dijon mustard
1 tbsp. oil
1 tsp. rice wine OR white wine vinegar
1/2 tsp. sugar
1/8 tsp. salt
Freshly ground pepper
8 ounces fresh salmon fillet, preferably center cut
3 cups baby spinach leaves
2 tbsp. vegetable broth
2 lemon wedges

In a bowl, stir together wasabi, mustard, oil, vinegar, sugar, salt and pepper to taste. Spread over salmon.

Place salmon on baking sheet. Roast in oven at 450°F until firm but not dry, 8 to 10 minutes.

Meanwhile, prepare spinach. Wash leaves and shake off excess liquid. Place spinach in small pan with broth. Cover and cook over medium heat until leaves are limp, 2 minutes. Because there is so little liquid, spinach can burn easily, so check after 1 minute.

To assemble, arrange spinach on 2 serving plates. Remove salmon from oven, cut in half and arrange 1 portion over each spinach bed. Arrange 1 lemon wedge on each plate.

Note: If you can't find wasabi powder, substitute equal amount of well-drained, white prepared horseradish.

Poster's Notes:
It has been quite a while since I have posted a recipe, and thought that I would share a recipe that I made last night. It is TNT, but I had forgotten how much I really like it. I hope you do too.

I have not used wasabi powder...only the drained, white horseradish. [I also made it once with red horseradish, but the pink color didn't go over well. ;-) ] I have made the salmon without using the bed of spinach greens, using other side vegetables. When I have made the baby spinach, I usually just microwave the baby spinach in it's own plastic bag, eliminating the broth.

Posted by Janise Ross

Nutritional Info Per Serving: N/A