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.
Photography: Kirsten Strecker
Source: Body+Soul, June 2005
Yield Makes 4 servings
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
In a small bowl, combine miso paste, soy milk, and sesame seeds. Stir until the miso is completely dissolved. Set aside.
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.
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.
Remove salmon. Transfer to a warm serving plate. Drizzle miso sauce over fillets. Garnish with flowers. Serve warm.