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Teriyaki Salmon and Wontons

Points: 2
Teriyaki Salmon and Wontons
Teriyaki salmon - recipe makes 4 servings.
Total Cook/Prep time: 40 minutes

Ingredients

  • Salmon (4 wedges or filets whatever you call it)
  • 16 Chicken Cilantro Mini Wontons (Trader Joe's brand used here. 1 point per 4 wontons.)
  • 4 cups brussel sprouts (sliced in half)
  • Salt and pepper
  • For the Teriyaki Glaze:
  • 1/4 cup white vinegar
  • Juice of 1 lemon
  • 2 tbsp balsamic vinegar (1 sp)
  • 2 tbsp sugar (6 sp)
  • 1 tbsp cornstarch (1 sp) used to thicken sauce

Directions

Prepare the glaze by mixing the Teriyaki Glase ingredients together in a bowl with a wire wisk.

Transfer the glaze to a small pot (low heat).

Heat the sauce for 2 - 3 minutes stirring constantly.

Remove the sauce from the heat and continue to stir for 30 seconds. Sauce will thicken as it cools.

Preheat toaster oven on the broil setting and remove the rack to line it with foil.

Place the sliced brussel sprouts on the foil lined rack. Spray with a midst of olive oil, sprinkle with salt and pepper.

Insert the rack with brussel sprouts into the highest slot position in the toaster oven.

Toast/broil for about 10 - 12 minutes (flipping with tongs in between) or until the brussel sprouts are nicely charred.

Place the salmon in a separate frying pan (medium heat, skin side down), sprayed with cooking spray. Depending how thick your salmon peices are, cook each side approximately 5 minutes. 

Remove from heat and transfer onto a plate.

Remove the skin from the salmon (the skin is not included in the points for this recipe. It peels off rather easily once the fish is cooked).

Brush the glaze onto the salmon pieces

Heat the frozen mini wontons in a pot of boiling water, the microwave, or the toaster oven. If you choose to toast them, just be sure to change the toaster oven setting back to toast (and not broil like I explained for the brussel sprouts).

Assemble the fish, and equal amounts of brussel sprouts and wontons on plates.

 

RATING:  
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