Teriyaki Salmon Recipe

Teriyaki Salmon Recipe

Download the recipe. (PDF)

Makes 4 Servings

Ingredients:
1/4 cup lite teriyaki sauce
1 tablespoon brown sugar
1 teaspoon toasted sesame oil
1 teaspoon minced fresh ginger *
1 teaspoon cornstarch
1 1/2 cups snow pea pods (about 4 ounces), trimmed
1 large carrot, cut into 2-inch long very thin "matchstick" strips (about 1 cup)
Four 5-ounce salmon filets, skin removed
Salt and freshly ground pepper
1 tablespoon toasted sesame seeds, optional

Directions:
1. Preheat oven to 400°F. Cut four 12- to 14-inch square pieces of aluminum foil. In a bowl, whisk together the teriyaki sauce, brown sugar, sesame oil, ginger, and cornstarch until well blended.

2. Lay the snow peas and carrots in the center of each piece of foil. Lay the salmon on top of the vegetables and season with salt and pepper. Spoon the teriyaki mixture evenly over each piece of salmon. Seal each packet by bringing up the sides and folding the top edge over twice.

3. Seal the edges in the same way. Place the packets on a baking sheet and bake until the fish is cooked through and the vegetables are tender, about 18 minutes. Open the packets (be careful of the steam!), place the salmon on individual plates, top with the vegetables and sauce, and serve. Top with toasted sesame seeds as desired.

* For convenience, use bottled minced ginger. Serve with rice and your favorite fruit on the side.

Nutrition:
240 calories, 7g fat (1g saturated; 1.6g omega-3), 450mg
sodium, 12g carbohydrate, 2g fiber, 33g protein, 110% vitamin A, 25% vitamin C

This entry last modified on: January 10, 2012 7:35 PM

Comments: (2)

I made this recepie last night for a dinner party. EVERYONE loved it and it made a wonderful presentation. I used Orzo instead of rice.
Thanks for this healthy and yummy recepie.

Sue Macc...

I'm surprised that you didn't make note of the difference in quality of salmon

You haven't mentioned which salmon is best, eg. Red Salmon Alaskan and for filets not farmed

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