Sesame-Crusted Teriyaki Salmon
Prep Time
Serves
Cooking Mode
1 pkg Sensations by Compliments Wild Sockeye Salmon Fillets, thawed and patted dry
¾ cup Teriyaki Cooking Sauce, divided
2 tbsp sesame seeds, toasted
4 large radishes, grated
2 tbsp chopped chives
2 cups cooked rice
2 tbsp sesame oil
1 pkg Sensations by Compliments Wild Sockeye Salmon Fillets, thawed and patted dry
¾ cup Teriyaki Cooking Sauce, divided
2 tbsp sesame seeds, toasted
4 large radishes, grated
2 tbsp chopped chives
2 cups cooked rice
2 tbsp sesame oil
Directions
1Preheat oven to 475°F (240°C). Place salmon in a shallow 8-in. (20 cm) square oven-safe baking dish. Brush top of fillets with 1 tbsp (15 mL) cooking sauce, coating evenly. Sprinkle with sesame seeds. Stir 2 tbsp (30 mL) water into remaining sauce and pour around salmon.
2Bake for 8 to 10 min., depending on thickness of fillets, until salmon is just cooked through and sauce is bubbling. Remove salmon from heat. In a small bowl, gently mix together radish and chives. Serve over rice and dress fillets with sauce from baking dish, top with radish mixture and drizzle with sesame oil.
Disclaimer
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Personal Note
Personal Note
