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Asian Salmon

(15)
  2 reviews
  • 45 min prep time
  • 55 min total time
  • 10 ingredients
  • 8 servings
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Toasted sesame seeds, sweet apricot preserves, and fresh gingerroot add depth to a classic salmon dish.

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*

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

*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.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
280
Calories from Fat
110
% Daily Value
Total Fat
12g
19%
Saturated Fat
3g
15%
Trans Fat
0g
0%
Cholesterol
95mg
32%
Sodium
940mg
39%
Total Carbohydrate
11g
4%
Dietary Fiber
0g
0%
Sugars
8g
8%
Protein
32g
32%
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
4%
4%
Calcium
2%
2%
Iron
6%
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 Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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