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.