TERIYAKI SALMON

By Sube

Ingredients

• 2 tablespoons low sodium teriaki sauce
• 1 tablespoon honey
• 1 tablespoon rice vinegar
• 4 teaspoons chopped garlic, divided
• 1 teaspoon grated ginger
• 1 teaspoon dark sesame oil\6 salmon fillets
• 1 lb. brussels sprouts, halved if large
• 1 tablespoon canola oil, divided
• 1/2 teaspoon salt, divided
• 1/2 teaspoon freshly ground black pepper
• Vegetable oil cooking spray
• 1/2 lb shitake mushrooms, thickly sliced

Preparation

Step 1

Position rack in middle of oven; eat iveb ti 450 degrees. In a bowl combine teriyaki sauce, honey, vinegar, 1 tsp garlic, ginger and sesame oil. Place salmon in a shallow dish; sprinkle with 1=1/2 tbsp teriyaki mixture; marinate 15 minutes. In a second bowl, toss brussels sprouts a=with 1-1/2 tsp garlic, 1/2 tbsp canola oil, 1/4 tsp salt and 1/4 tsp black pepper. Coat a rimmed sheet pan with cooking spray. Spread brussels sprouts in pan in a single layer, roast until light brown, 5 minutes. In second bowl, toss mushrooms with remaining 1/2 tbsp canola oil, 1-1/2 tsp garlic, 1/4 tsp salt and 1/4 tsp black pepper. Move brussels sprouts to centre of pan; top with salmon; place mushrooms in pan around edges; roast, stirring mushrooms occasionally, until salmon is just cooked through, 8 to 10 minutes. Top salon with remaining teriyaki mixture; serve over brussels and mushrooms.