Wasabi Crusted-Salmon with Savory Summeripe Nectarine Salsa

/ / Published in Entrées, Healthy, Peggy's Originals, Recipes
Wasabi Crusted-Salmon with Savory Summeripe Nectarine Salsa
Serves 6
This savory Summeripe Nectarine and ginger salsa, with hints of sweet agave nectar and spicy Serrano chili peppers, is the perfect savory-sweet complement to rich wasabi-crusted salmon fillets.
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Prep Time
35 min
Cook Time
15 min
Total Time
50 min
Prep Time
35 min
Cook Time
15 min
Total Time
50 min
416 calories
41 g
71 g
13 g
33 g
2 g
300 g
186 g
8 g
0 g
8 g
Nutrition Facts
Serving Size
300g
Servings
6
Amount Per Serving
Calories 416
Calories from Fat 114
% Daily Value *
Total Fat 13g
20%
Saturated Fat 2g
9%
Trans Fat 0g
Polyunsaturated Fat 4g
Monounsaturated Fat 4g
Cholesterol 71mg
24%
Sodium 186mg
8%
Total Carbohydrates 41g
14%
Dietary Fiber 3g
14%
Sugars 8g
Protein 33g
Vitamin A
14%
Vitamin C
31%
Calcium
7%
Iron
9%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
For the Summeripe Nectarine-Ginger Salsa
  1. 4 Summeripe Nectarines, pitted and diced
  2. 6 scallions, white and light green parts, chopped
  3. 2 red radishes, minced
  4. 4 teaspoons grated fresh ginger
  5. 4 tablespoons fresh lemon juice
  6. 4 tablespoon rice vinegar
  7. 1 tablespoon agave syrup
  8. 1/2 teaspoon prepared wasabi paste
  9. 1/2 Serrano chili pepper, minced, optional
  10. Salt to taste
For the Salmon
  1. 4 6-ounce skinless salmon fillets
  2. 1/2-cup wasabi coated green peas
  3. 2 tablespoons sesame oil
Serve with
  1. 4 servings sushi rice, prepare according to package
  2. 2 tablespoons grated lemon zest
Preparation
For the Summeripe Nectarine-Ginger Salsa
  1. Whisk the wasabi paste, agave syrup, rice vinegar, lemon juice, grated ginger, and Serrano chili pepper together in a separate bowl, set aside
  2. Mix the Summeripe nectarines, scallions, and radishes in a medium bowl
  3. Add the wasabi paste mixture to the Summeripe nectarines, scallions, and radishes and toss gently.
For the Salmon
  1. Pre-heat grill to medium hot
  2. Grind wasabi peas in a food processor or blender until granular, place into a shallow dish
  3. Lightly brush salmon with sesame oil. Spread wasabi pea mixture on one side of each salmon.
  4. Place salmon with the wasabi mixture face-up on the grill and cook for 5-7 minutes.
  5. Turn salmon over and cook for another 3-5 minutes, cooking until the wasabi mixture is lightly charred.
  6. Turn salmon over again and cook until the salmon flakes easily with a fork.
  7. Assemble dish by dividing steamed rice onto four individual plates, sprinkle lemon zest on the rice, top with grilled salmon and spoon nectarine salsa on top.
  8. Serve immediately with steamed rice and place the remaining nectarine salsa at the table.
beta
calories
416
fat
13g
protein
33g
carbs
41g
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