Salmon Teriyaki with Grapefruit and Fennel

By Jan

Serves 4

Ingredients

• 2 cups grapefruite sections plus their juices, cut into bite size pieces
• 1 tsp. wasabi powder
• 3 cups fennel bulb, sliced 1/4 in thick across the grain
• Olive oil cooking spray
• 12 oz. boneless, skinless salmon fillet, cut into 4 pieces
• salt
• pepper
• 4-6 Tbs. low sodium Teriaki sauce

Preparation

Step 1

1. Combine grapefruit, wasabi, and fennel slices

2. Spray a nonstick skillet with cooking spray and place over medium-high heat. Season salmon with salt and peppr. Place salmon in hot skillet, and cook until it is beginning to brown on one side, about one minute. Flip pieces and cook until amost brown on the other side, about one minute.

3. Turn off the heat and add teriyaki sauce to the skillet, turning salmon pieces to coat well. Let stand in skillet until just warmed through, two minutes.

4. Spoon an equal amount of grapefruit mixture into four bowls, and top each with one piece of salmon and some sauce.