| Salmon with Sake and Daikon
Serves 4 / Simplicity itself, with a lovely blend of flavors and textures. If you prefer, grill the salmon instead of roasting it. Ingredient tip: When making Japanese food, I recommend sake that’s meant for drinking, not inferior-tasting cooking sake.
4 4-ounce wild Alaskan salmon fillets
1. Place fish fillets in a shallow dish; season both sides with sake and a pinch of salt.
PER SERVING: 177 cal, 36% fat cal, 7g fat, 1g sat fat, 51mg chol, 25g protein, 1g carb, 0g fiber, 64mg sodium