Salmon - Asian style

By á-47

Ingredients

• 2/3 cup teriyaki marinade and sauce
• 1/4 cup apricot preserves
• \1/4 cup water
• 2 Tbsp. sesame or canola oil
• 4 tea. grated ginger root
• 2 tea. Dijon mustard
• 4 medium cloves garlic, finely chopped (2 1/2 tea.)
• 3 lb. salmon fillets
• 2 green onions, thinly sliced (2 tbsp)
• 1 tbsp. sesame seed, toasted

Preparation

Step 1

Heat oven to 425 degrees. Line 10x15 pan with foil, spray foil with cooking spray.

In as 2 qt. 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 20-25 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 seeds.