The inspiration for this dish comes from my favorite sushi: salmon rolls, which I enjoy with a dash of soy sauce and a little wasabi.
Wasabi is sharp and spicy, adjust the amount to use according to your taste buds. The marmalade adds a welcome touch of sweetness.
This glaze works well with all fish but I try to stick to sustainable seafood choices.
- 4 salmon fillets (about 6 oz. each) = 4 pavés de saumon
- 2 tablespoons low-sodium soy sauce = 2 cuillères à soupe de sauce soja (allégée en sodium)
- 2 tablespoons marmalade (orange, grapefruit or ginger) = 2 cuillères à soupe de marmelade (orange, pamplemousse ou gingembre)
- 1 to 2 teaspoons wasabi paste = 1 à 2 cuillères à café de wasabi (en tube)
Preheat oven to 400°F / 200° C.
Place salmon fillets on baking sheet and brush with one tablespoon of soy sauce. Let stand for 5 minutes while oven preheats. Then bake for 10 minutes.
Meanwhile, make the glaze by stirring the remaining one tablespoon of soy sauce, marmalade and wasabi together in a small bowl.
Remove salmon from oven and brush glaze over each fillet. Put back in the oven and bake for an additional 3 to 5 minutes, until salmon is cooked through.
Remove from oven, plate and brush with a little more wasabi glaze before serving. Enjoy!