- 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.
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