Steamed Wasabi Salmon with Ponzu Sauce

Ingredients

• 3 tablespoons low-sodium soy sauce
• 1 1/2 tablespoons water
• 1 1/2 tablespoons fresh lemon juice
• 1 1/2 teaspoons sugar
• 1 1/2 teaspoons rice vinegar

• 1 1/2 teaspoons wasabi paste
• 1 (1 1/2-pound) center-cut salmon fillet, skinned
• 4 napa (Chinese) cabbage leaves
• Thinly sliced green onions (optional)

Preparation

1. Combine first 4 ingredients, stirring until sugar dissolves; set aside.

2. Combine vinegar and wasabi in a small bowl, stirring until smooth. Spread wasabi mixture evenly over top of salmon.

3. Line a bamboo steamer with cabbage leaves. Place salmon, wasabi side up, over cabbage in steamer basket; cover with steamer lid.

4. Add water to a large skillet to a depth of 1 inch; bring to a boil. Place steamer in pan; steam salmon 8 minutes or until fish flakes easily when test with a fork or until desired degree of doneness. Remove salmon from steamer; discard cabbage. Serve salmon with sauce; sprinkle with onions, if desired.