1        pound salmon fillet  

  3        tablespoons Mirin (Japanese cooking wine)  

  2        tablespoons chopped fresh ginger

  2        tablespoons low-sodium soy sauce

  2        tablespoons minced scallions

  4        cloves garlic, minced

  1        teaspoon honey

  1/4    teaspoon hot pepper sauce

  

 

* Rinse the salmon and pat it dry.  Cut into 4 to 6 pieces.  Remove any bones.

* In a shallow dish, whisk together the Mirin, chopped ginger, soy sauce, scallions, garlic, honey and hot pepper sauce.  Add the salmon and turn to coat both sides.  Refrigerate and allow to marinate for 1 hour.

* Remove the fish from the marinade and place it in a large steamer basket; reserve the marinade.  Steam fish for about 7 minutes or until it flakes if stabbed with fork and the interior is opaque.

* Strain the marinade into a 1-quart saucepan.  Bring to a full boil and remove from heat.  Serve with the fish as a dipping sauce.

 

Nutrition Information (per serving):

Calories     343                

Fat               8.6 grams     

Exchanges (using the American Diabetic Assoc.

Exchanges) per serving:

  5 lean meats 

 

 *Recipe Source: Editors of Prevention® Magazine, 1993.