Wasabi Salmon with Miso-Sesame Sauce

This recipe has super-healthy omega-3s and isoflavones. Garnish with edible flowers, such as nasturtiums. You can find wasabi and miso at Asian grocery stores and some natural-foods stores. Per serving: 258 calories; 28 g protein; 10 g fat; 9 g carb; 1 g fiber.

  • Yield: Makes 4 servings
Wasabi Salmon with Miso-Sesame Sauce

Photography: Kirsten Strecker

Source: Body+Soul, June 2005


  • 1 1/2 tablespoons red miso paste
  • 1/4 cup soy milk
  • 1 1/2 teaspoons toasted sesame seeds
  • 1 1/2 tablespoons ginger, minced
  • 1 teaspoon cayenne pepper
  • 1/4 cup sake
  • 2 tablespoons tamari
  • 2 tablespoons wasabi paste or powder
  • 4 4-ounce salmon fillets
  • fresh edible flowers, rinsed


  1. In a small bowl, combine miso paste, soy milk, and sesame seeds. Stir until the miso is completely dissolved. Set aside.

  2. Combine ginger, cayenne pepper, sake, tamari, and wasabi in a zippered plastic bag; blend well.Add salmon; seal and toss to coat. Marinate for 1 hour.

  3. Preheat oven to 400 degrees. Place salmon on a greased baking sheet, discarding marinade. Bake until fish flakes easily with a fork, about 13 minutes.

  4. Remove salmon. Transfer to a warm serving plate. Drizzle miso sauce over fillets. Garnish with flowers. Serve warm.


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