NICOLE'S TERIYAKI SALMON

Nicole's Teriyaki Salmon image

Provided by Ian Magary

Time 50m

Yield 4 serving(s)

Number Of Ingredients 7

2 lbs fresh salmon
1/4 cup butter (or to taste less is fine too)
1 (12 ounce) bottle kikkoman teriyaki baste and glaze
2 cups pecans
1 cup brown sugar
1/2 cup melted butter
3 cups jasmine rice

Steps:

Preheat oven to 350°F.
Place the salmon on a foil covered baking dish.
Cut a slit down the middle of each filet.
Place slices of butter inside the slit and dot the top of the salmon.
In a zip lock bag, combine pecans, brown sugar and melted butter. Shake the bag and mix well crushing larger nuts. Spread nuts over the top of the salmon. Note: you can also use the pre-made pecans that they sell in the store for making pecan pie.
Pour the entire bottle of Kikkoman Teriyaki Baste & Glaze over the top of the salmon and nuts and cover with foil.
Bake @ 350 F for 30 to 35 minutes, uncover and bake an additional 5 minutes.
Steam Jasmine rice while the salmon cooks, fluffing and stiring when cooked.
Serve over hot, steamed jasmine rice. Feeds a family of 4.

Nutrition Facts : Calories 1736.9, Fat 82.3, SaturatedFat 26.6, Cholesterol 209.4, Sodium 3688.4, Carbohydrate 188, Fiber 9.2, Sugar 66.2, Protein 65