- Portion size 40 servings
- Credits : SPLENDA®
Ingredients
Lemon soy mayonnaise:
Method
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.
Lemon Soy Mayonnaise: In small bowl, stir together mayonnaise, lemon juice and soy sauce; set aside.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.
Nutritional facts Per piece: about
- Sodium 78 mg
- Protein 3 g
- Calories 50.0
- Total fat 4 g
- Cholesterol 9 mg
- Saturated fat 1 g
- Total carbohydrate 1 g
