Asian Salmon

By Jackie618

Asian salmon is a delicious main course meal that pairs perfectly with freshly steamed white rice, the fried rice recipe of your choice, or for a healthier options serve this dish with a side of your favorite steamed vegetables or lightly dressed salad. Skip the take-out menu and their long wait time, and make this recipe in comfort of your home in just under an hour.

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 ginger root
• 2 teaspoons dijon mustard
• 4 medium cloves garlic, finely chopped
• 6 (2-ounce) salmon fillets
• 2 medium green onions, thinly sliced
• 1 tablespoon sesame seed, toasted

Details

Servings 6
Preparation time 45mins
Cooking time 55mins
Adapted from pillsbury.com

Preparation

Step 1

Heat oven to 425°F. Line 15x10x1-inch pan with foil; spray foil with cooking spray.

In 2-quart saucepan, stir together teriyaki sauce, preserves, water, oil, ginger root, 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.

Rinse salmon fillets; pat dry with paper towels. Place salmon, skin sides down, in pan. Spoon 1/2 cup sauce mixture over salmon.

Bake uncovered 20 to 25 minutes, rotating pan after 10 minutes, until salmon flakes easily with fork.

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.

Carefully transfer salmon to serving platter. Drizzle with thickened sauce mixture. Sprinkle with onions and sesame seed.