Asian Salmon

Toasted sesame seeds, sweet apricot preserves, and fresh gingerroot add depth to a classic salmon dish.

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  • prep time 45 min
  • total time 55 min
  • ingredients 10
  • servings 8
 

Ingredients

2/3
cup teriyaki marinade and sauce
1/4
cup apricot preserves
1/4
cup water
2
tablespoons sesame or canola oil
4
teaspoons grated gingerroot
2
teaspoons Dijon mustard
4
medium cloves garlic, finely chopped (2 1/2 teaspoons)
3
lb salmon fillets
2
medium green onions, thinly sliced (2 tablespoons)
1
tablespoon sesame seed, toasted*

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 425°F. Line 15x10x1-inch pan with foil; spray foil with cooking spray.
  • 2 In 2-quart saucepan, stir together teriyaki sauce, preserves, water, oil, gingerroot, mustard and garlic. Heat to boiling over medium-high heat, stirring occasionally. Reduce heat to low; simmer uncovered 5 minutes, stirring occasionally, until slightly thickened.
  • 3 Rinse salmon fillets; pat dry with paper towels. Place salmon, skin sides down, in pan. Spoon 1/2 cup sauce mixture over salmon.
  • 4 Bake uncovered 20 to 25 minutes, rotating pan after 10 minutes, until salmon flakes easily with fork.
  • 5 Meanwhile, heat remaining sauce mixture to boiling. Reduce heat to low; simmer uncovered 5 minutes, stirring occasionally, until thickened and reduced to about 1/2 cup.
  • 6 Carefully transfer salmon to serving platter. Drizzle with thickened sauce mixture. Sprinkle with onions and sesame seed.
  • 1 Heat oven to 425°F. Line 15x10x1-inch pan with foil; spray foil with cooking spray.
  • 2 In 2-quart saucepan, stir together teriyaki sauce, preserves, water, oil, gingerroot, mustard and garlic. Heat to boiling over medium-high heat, stirring occasionally. Reduce heat to low; simmer uncovered 5 minutes, stirring occasionally, until slightly thickened.
  • 3 Rinse salmon fillets; pat dry with paper towels. Place salmon, skin sides down, in pan. Spoon 1/2 cup sauce mixture over salmon.
  • 4 Bake uncovered 20 to 25 minutes, rotating pan after 10 minutes, until salmon flakes easily with fork.
  • 5 Meanwhile, heat remaining sauce mixture to boiling. Reduce heat to low; simmer uncovered 5 minutes, stirring occasionally, until thickened and reduced to about 1/2 cup.
  • 6 Carefully transfer salmon to serving platter. Drizzle with thickened sauce mixture. Sprinkle with onions and sesame seed.

EXPERT TIPS

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Expert Tips

*To toast sesame seed, sprinkle in ungreased heavy skillet. Cook over medium-low heat 5 to 7 minutes, stirring frequently until browning begins, then stirring constantly until golden brown.

Continue the Asian theme with two salads: one of melon chunks drizzled with a citrus dressing, the other a pasta salad tossed with Thai peanut dressing.

Place the thickest fillets on the outside edges of pan.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
280
(
Calories from Fat
110),
% Daily Value
Total Fat
12g
12%
(Saturated Fat
3g,
3%
Trans Fat
0g
0%
),
Cholesterol
95mg
95%;
Sodium
940mg
940%;
Total Carbohydrate
11g
11%
(Dietary Fiber
0g
0%
  Sugars
8g
8%
),
Protein
32g
32%
;
% Daily Value*:
Vitamin A
4%;
Vitamin C
4%;
Calcium
2%;
Iron
6%;
Exchanges:
0 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 4 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choices:
1
*Percent Daily Values are based on a 2,000 calorie diet.
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