Wild Salmon with Wasabi-Avocado Sauce

Far East flavors add a salty-spicy taste to nutrient and vitamin-rich salmon. The popular fish provides important amounts of taurine, and is a great source of vitamin B12, vitamin D and selenium, along with niacin and omega-3. 

Wild Salmon with Wasabi-Avocado Sauce

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Ingredients

• 2 medium cloves garlic
• 1 large, very ripe avocado, pitted and peeled
• 1 tablespoon canola mayonnaise
• 1 tablespoon lemon juice
• 2-3 tablespoons tnonfat milk
• ¼-½ teaspoon wasabi powder
• 1 tablespoon sesami oil
• 4 5-ounce wild salmon fillets, rinsed, patted dry
• 2 tablespoons black sesame seeds
• ¼ cup low-sodium tamari
• 1 teaspoon toasted sesami oil
• ¼ cup water

Ingredients 2 medium cloves garlic 1 large, very ripe avocado, pitted and peeled 1 tablespoon canola mayonnaise 1 tablespoon lemon juice 2-3 tablespoons tnonfat milk ¼-½ teaspoon wasabi powder 1 tablespoon sesami oil 4 5-ounce wild salmon fillets, rinsed, patted dry 2 tablespoons black sesame seeds ¼ cup low-sodium tamari 1 teaspoon toasted sesami oil ¼ cup water

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Instructions

1. Mince garlic in a food processor. Add avocado, mayonnaise, lemon juice, 2 tablespoons milk, and wasabi powder; purée until creamy, adding remaining milk if needed. Season with salt and pepper. Transfer to a glass bowl, cover, and refrigerate. (Makes about ¾ cup.)
2. In a medium skillet, heat sesame oil until very hot. Place salmon in pan, skin-side up, and cook until lightly browned, about 1½ minutes. Turn fillets over and sprinkle with sesame seeds. Add tamari, toasted sesame oil, and water to pan. Cover and cook over medium heat for 7-10 minutes, until just cooked through, adding more water if needed. Remove from pan, arrange on serving plates, and drizzle with sauce. Serve immediately.