Entrees: Seafood


Wasabi Creamed Salmon


  • 1 tablespoon light or low-fat mayonnaise
  • 1/3 cup fat- free sour cream
  • 1/4 cup light teriyaki sauce (available in bottles)
  • 1/4 teaspoon wasabi paste (substitute red pepper flakes if desired)
  • 1 1/2 pounds salmon fillet, cut into 4 equal-size pieces
  • Pepper to taste
  • 1 large green bell pepper, seeded and sliced
  • 1 onion, finely chopped


  1. Preheat an outdoor grill for high heat or an oven to 400-degrees.
  2. In small bowl, blend light mayo, sour cream, teriyaki sauce, and wasabi paste. Lay 4 pieces of foil on a flat surface and place a piece of salmon on each piece of foil, skin-side down. Spread teriyaki mixture over each piece of salmon. Season with pepper.
  3. Evenly sprinkle green pepper slices and chopped onion over each salmon fillet. Wrap up each fillet well with foil, forming each into a self-contained packet. Place on baking sheet if using the oven and cook or grill about 15 minutes or until salmon is easily flaked with a fork at thickest part of the fillet. Serve!

Makes 4 servings

Nutritional Information:
300 calories, 35 g protein, 12 g carbohydrate, 11 g fat, 2 g saturated fat, 94 mg cholesterol, 2 g fiber, 540 mg sodium. Calories from fat: 33 percent.

© 2008 Elaine Magee

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Last Editorial Review: 4/7/2008