Miso-Glazed Salmon w/Wasabi Mashed Potatoes
This is one of my brother’s favorite recipes. The wasabi mashed potatoes are particularly good with the glazed salmon.
Miso-Glazed Salmon w/Wasabi Mashed Potatoes
Salmon:
1/4 cup packed brown sugar
2 tablespoons low-sodium soy sauce
2 tablespoons hot water
2 tablespoons miso (soybean paste)
4 (6-ounce) salmon fillets (about 1 inch thick)
Cooking spray
1 tablespoon chopped fresh chives
Preheat broiler.
Combine first 4 ingredients, stirring with a whisk. Arrange fish in a shallow baking dish coated with cooking spray. Spoon miso mixture evenly over fish.
Broil 10 minutes or until fish flakes easily when tested with a fork, basting twice with miso mixture. Sprinkle with chives.
Yield: 4 servings
Mashed Potatoes:
1 pound cubed peeled Yukon gold potato
1 tablespoon wasabi powder (dried Japanese horseradish)
2 teaspoons butter
1 (8-ounce) carton plain low-fat yogurt
Place potato in a saucepan, and cover with water; bring to a boil. Reduce heat, and simmer 20 minutes or until tender; drain. Return potato to pan. Add the remaining ingredients, and mash with a potato masher.
Yield: 5 servings (serving size: 1/2 cup)