Miso-Marinated Salmon Cubes with Lemon Soy Mayonnaise
Servings: 40 pieces
Ingredients:
| Nutritional Info | |
| Per piece: about | - |
| Total Calories | 50 |
| Calories from Fat | 36 |
| Total Fat | 4 g |
| Saturated Fat | 1 g |
| Cholesterol | 9 mg |
| Sodium | 78 mg |
| Total Carbs | 1 g |
| Fibre | trace |
| Sugars | trace |
| Protein | 3 g |
-
Miso-Marinated Salmon Cubes:
1 1/2 lb (750 g) centre-cut salmon fillet, skinned
1/4 cup (60 mL) yellow miso
1/4 cup (60 mL) mirin
1 tbsp (15 mL) SPLENDA® No Calorie Sweetener, Granulated
1 tbsp (15 mL) vegetable oil
1/3 cup (80 mL) sesame seeds (white and/or black)
Lemon Soy Mayonnaise:
1/2 cup (125 mL) light mayonnaise
1 tsp (5 mL) each lemon juice and soy sauce
Preparation:
Miso-Marinated Salmon Cubes: Cut salmon into 1 inch (2.5 cm) cubes. In large glass bowl, whisk together miso, mirin, SPLENDA® Granulated and oil; add salmon, turning to coat. Cover and refrigerate for at least 1 hour or for up to 24 hours.
Remove salmon from marinade, scraping off excess. Place sesame seeds on small plate; coat one side of each salmon cube. Place, sesame-side up, on greased foil-lined baking sheet.
Bake in 425 °F (220 °C) oven for about 6 minutes or until fish flakes easily when tested; transfer to platter. Skewer each piece with toothpick. Serve warm with sauce for dipping.
Additional Information
- Tip: Miso, also called soybean paste, has the consistency of peanut butter and is a Japanese mainstay that is available in a variety of flavours and colours. Mirin is a sweet low-alcohol Japanese cooking wine made from glutinous rice. Both are available at some supermarkets and natural food stores.
Developed by the Canadian Living Test Kitchen
Source
SPLENDA®
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For more great Splenda© recipe ideas, click here. |
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