wild salmon with wasabi-avocado sauce

By ngaldi

Ingredients

• 2 medium cloves garlic
• large, very ripe avocado, pitted and peeled
• tablespoon canola mayonnaise
• tablespoon lemon juice
• 3 -3 tablespoons nonfat milk
• - teaspoon wasabi powder
• tablespoon sesame oil
• 5-ounce wild salmon fillets, rinsed, patted dry
• tablespoons black sesame seeds
• cup low-sodium tamari
• teaspoon toasted sesame oil
• cup water

Preparation

Step 1

Mince garlic in a food processor. Add avocado, mayonnaise, lemon juice, 2 tablespoons milk, and wasabi powder; puruntil creamy, adding remaining milk if needed. Season with salt and pepper. Transfer to a glass bowl, cover, and refrigerate. (Makes about cup.)
In a medium skillet, heat sesame oil until very hot. Place salmon in pan, skin-side up, and cook until lightly browned, about 1 minutes. Turn fillets over and sprinkle with sesame seeds. Add tamari, toasted sesame oil, and water to pan. Cover and cook over medium heat for 7-10 minutes, until just cooked through, adding more water if needed. Remove from pan, arrange on serving plates, and drizzle with sauce. Serve immediately.