- Level
- very easy
- Prep Time
- 10 mins
- Total Time
- 25 mins
- Serves
- 4
Ingredients
- 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
- 4
- large radishes, grated
- 0
- 2 tbsp
- chopped chives
- 30 mL
- 2 cups
- cooked rice
- 500 mL
- 2 tbsp
- sesame oil
- 10 mL
Method
Step 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 2 tbsp (30 mL) water into remaining sauce and pour around salmon.
Step 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.
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Nutritional Facts Per Serving
- Nutrition Description:
- ¼ of the recipe
- Calories:
- 350
- Fat:
- 9 g
- Saturated Fat:
- 1 g
- Carbs:
- 39 g
- Fibre:
- 1 g
- Cholesterol:
- 55 mg
- Protein:
- 26 g
- Sodium:
- 610 mg
