Wednesday, August 10, 2011

Dukan Foil Packet Wasabi Salmon

HE SAID: Good, moist.
SHE SAID: Very good!  Gotta work on the texture though, a little too thick.

Foil Packet Wasabi Salmon
Baking fish in a mayonnaise based sauce is very popular in Hawaii.  We've had it all sorts of ways - mayo with lemon, mayo with portuguese or chinese sausage and green onions, etc.  All ways have been tasty and moist.

Decided to have salmon today, but didn't know what kind of sauce to make it in and we came up with a wasabi, fat free sour cream based sauce, well not really a sauce, more like a cream to put on top of our salmon.  We've also missed our foil packet fish recipes we used to make in our crock pot and since the crock pot is currently cooking dinner, we decided to throw the foil packets in the oven.

This cream is similar to a simple Japanese dipping sauce where they mix mayonnaise with shoyu (soy sauce).  It's simple and tasty although it did come out a bit too thick, but not bad.

Serves 2
Prep Time: 10-15 minutes
Bake Time: 20 minutes (depending on how well done you like your fish)

2 salmon filets (washed and patted dry)
1/2 c. fat free sour cream
1/8 c. shoyu (soy sauce) - we used low sodium
2-3 t. wasabi (if you can get the real thing, that's best!)
1 T. rice wine vinegar
1 t. natural sweetener
1 T. ground sesame
1 t. black sesame seeds (optional)

Place salmon filets in foil.  Mix sour cream, then add the rest of the ingredients in.  Cover salmon with cream sauce.  Fold foil around salmon making sure all seams are facing up.  Bake at 350 degrees Fahrenheit for approximately 20 minutes (depending on how well done you like your fish and how thick your fish is).  Sprinkle black sesame seeds on finished dish for garnish (optional).


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