Asian Salmon

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

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Servings 8

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( 15 ) Ratings

15 Ratings

5 Stars 13%

4 Stars

3 Stars 40%

2 Stars 27%

1 Stars 13%

Member Reviews ( 2 )

78f67be2-c6b6-4cde-be70-4ee79e404323

ingredients 10
Prep Time 45 min
Total Time 55 min

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*

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Directions

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.

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:

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

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JamesShotton

report Posted Feb. 16, 2012 7:36 PM

I halved all the ingredients. I prepared the marinade, let it cool down a little then put it on the salmon in a foil boat. Also added red pepper strips to the salmon. I let it marinate for 8 hours in the frig, then baked the boated salmon. Sides were asparagus and broccoli-cheese rice. Excellent.

lighthouseladies

report Posted Aug. 29, 2010 4:51 PM

I feel this will be a recipe we will file and keep. It sounds delicious. I may use soy sauce instead of teriyaki though. I don't keep teriyaki marinade on hand and would not purchase it just for one recipe. I am not crazy about bottled marinades. I prefer to make my own, which I may do for this recipe.