Baked Asian Salmon With a Creamy Sauce

• 16 ounces salmon fillets
• 14 red onion, finely chopped
• 12 cup white wine
• fresh ground black pepper
• 12 cup low sodium soy sauce
• 2 tablespoons cooking sherry
• 1 tablespoon fresh ginger, chopped
• 1 teaspoon sesame oil
• 1 teaspoon dry wasabi powder
• 2 teaspoons sugar
• 12 cup plain fat-free yogurt
• 2 tablespoons fat-free mayonnaise
• 2 teaspoons wasabi powder
• 18 teaspoon cayenne pepper, powdered
• 2 green onions, sliced thinly
• 1 garlic clove, chopped finely
• sea salt (don't be shy)

1. Combine the marinade ingredients in a large ziplock bag, and make sure they are well mixed.
2. Add the salmon and marinate for 2 hours.
3. Meanwhile combine all of the sauce ingredients and place in the fridge to get chilled.
4. Pre-heat oven to 400F.
5. Combine the red onion, white wine and black pepper in a glass baking dish.
6. Add the salmon and any marinade that sticks to it.
7. Bake on the center rack of the oven for 15 minutes or until the salmon is just pink in the middle.
8. It will depend on how fat your fillets are.
9. Serve with the juices from the cooking pan, and top with some of the cold sauce.

salmon, red onion, white wine, fresh ground black pepper, soy sauce, cooking sherry, fresh ginger, sesame oil, wasabi powder, sugar, yogurt, mayonnaise, wasabi powder, cayenne pepper, green onions, garlic, salt

Taken from www.food.com/recipe/baked-asian-salmon-with-a-creamy-sauce-264609 (may not work)