2 medium cloves garlic

1 large, very ripe avocado, pitted and peeled

1 tablespoon canola mayonnaise

1 tablespoon lemon juice

2-3 tablespoons nonfat milk

¼-½ teaspoon wasabi powder

1 tablespoon sesame oil

4 5-ounce wild salmon fillets, rinsed, patted dry

2 tablespoons black sesame seeds

¼ cup low-sodium tamari

1 teaspoon toasted sesame oil

½ cup water

1. Mince garlic in a food processor. Add avocado, mayonnaise, lemon juice, 2 tablespoons milk, and wasabi powder; purée until creamy, adding remaining milk if needed. Season with salt and pepper. Transfer to a glass bowl, cover, and refrigerate. (Makes about ¾ cup.)
2. In a medium skillet, heat sesame oil until very hot. Place salmon in pan, skin-side up, and cook until lightly browned, about 1½ 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.

PER SERVING (with 1 tablespoon sauce): 329 cal, 52% fat cal, 19g fat, 3g sat fat, 64mg chol, 35g protein, 5g carb, 2g fiber, 684mg sodium

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