Sesame-Crusted Teriyaki Salmon

Prep time: 10min
Total time: 25min
Serves 4
1 pkg
Sensations by Compliments Wild Sockeye Salmon Fillets, thawed and patted dry
454 g
3/4 cup
Teriyaki Cooking Sauce, divided
175 mL
2 tbsp
Sesame Seeds, toasted
30 mL
2 tbsp
water
30 mL
4
large radishes, grated
0
2 tbsp
chopped chives
30 mL
2 cups
cooked Instant Rice
500 mL
2 tbsp
sesame oil
10 mL
¼ of the recipe
calories
350
fat
9 g
saturated fat
1 g
carbs
39 g
protein
26 g
cholestrol
55 mg
fibre
1 g
sodium
610 mg

Directions

  1. 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.

  2. 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.