It's that pre-grilling time of year where people are looking for something fresh and quick! Barbara Barnes with Sobeys cooks up Sesame-crusted Teriyaki Salmon on CTV News at Noon.
Sesame-crusted Teriyaki Salmon
Serves 4
- 1 pkg (454 g) Compliments Balance
- Wild Pacific Pink Salmon Fillets,
- thawed and patted dry
- 3⁄4 cup (175 mL) Sensations by
- Compliments Teriyaki Cooking
- Sauce, divided
- 2 tbsp (30 mL) Compliments Sesame
- Seeds, toasted
- 2 tbsp (30 mL) water
- 4 large radishes, grated
- 2 tbsp (30 mL) chopped Compliments
- Organic chives
- 2 cups (500 mL) cooked Compliments
- Instant Rice
- 2 tsp (10 mL) sesame oil
Directions: Preheat 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 water into remaining sauce and pour around salmon.
Bake 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.
