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A fivesome mark salmon toughened with the unexcelled homespun sesame teriyaki sauce. This is easily one of the incomparable things that you instrument eat!
INGREDIENTS
- 4 (6 ounce) salmon fillets
- ½ cup low sodium soy sauce (regular soy sauce will work, just reduce salt)
- ½ cup brown sugar
- ¼ teaspoon pepper
- ¼ cup cider vinegar
- 2 garlic cloves, minced
- ½ teaspoon salt
- 1 Tablespoon cornstarch
- ½ teaspoon sesame oil
- 1 Tablespoon water
- green onions, for garnish
- sesame seeds, for garnish
INSTRUCTIONS
- Preheat oven to 400 degrees. Spray a 9x13 inch pan with non stick cooking spray and set aside.
- In a small saucepan, whisk together the brown sugar, soy sauce, cider vinegar, garlic, pepper, salt, and sesame oil. In a small bowl, whisk together the water and cornstarch. Slowly whisk into the mixture.
- Bring to boil and boil about 1-2 minutes until the mixture just starts to thicken. Remove from heat and reserve ¼ cup of the sauce for later.
- Place the salmon in the pan and pour the sauce on top. Cover with aluminum foil and bake for 15-17 minutes until the salmon is opaque in the center. I like to remove the aluminum foil the last few minutes of baking to brown the tops. Remove from the oven.
- Brush the top of the salmon with the reserved ¼ cup of the sauce. Garnish with green onion and sesame seeds. Delicious served with rice.
