ASIAN SALMON
Toasted sesame seeds, sweet apricot preserves, and fresh gingerroot add depth to a classic salmon dish.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 55m
Yield 8
Number Of Ingredients 10
Steps:
- 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, 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.
- 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.
Nutrition Facts : Calories 280, Carbohydrate 11 g, Cholesterol 95 mg, Fiber 0 g, Protein 32 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 940 mg, Sugar 8 g, TransFat 0 g
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