TERIYAKI SALMON

Serve the Salmon over Jasmine rice and roasted asparagus.  For a low carb option substitute the Jasmine rice for Cauliflower rice.

Teriyaki Salmon

Serves 4

Ingredients

• 4, 6-8 oz Salmon Filets 

• ¾ c Low Sodium Soy Sauce

• ¼ c Brown Sugar   

• ⅛ c Fresh Lemon Juice 

• ⅛ c Fresh Squeezed Orange Juice  

• ¼ Tsp Ginger Powder    

• ¼ Tsp Garlic Powder

• 1 Tbsp Toasted Sesame Seeds

• 2 Scallions, chopped

• 1 Tbsp Cornstarch

• 3 Tbsp Water

Directions

Preheat the oven to 400°F.

1. Add soy sauce, brown sugar, lemon juice, orange juice, ginger and garlic powder to a jar with a lid and shake well. Set aside.  

2. Add half the marinade and the salmon to a gallon size ziplock bag and marinate for at least 15 minutes up to a few hours.  

3. Line a rimmed sheet pan with aluminum foil and spray with cooking spray.  

4. Place the salmon on the sheet pan and discard that marinade in the bag then place in the oven.  Set your timer for 8 minutes.

5. While the salmon is in the oven, add the other half of the marinade to a saucepan to a boil and turn down to a simmer. 

6. While waiting for the marinade to come to a simmer, mix the cornstarch and water to make a slurry then add to the saucepan.  It will thicken up within minutes - watch it and stir constantly.  Take off heat.

7. After 8 minutes, brush the salmon with the marinade and put back into the oven for another 4-6 minutes, timing will vary based on the thickness of salmon.  

8. When the salmon is out of the oven, brush more of the marinade over the top and garnish with toasted sesame seeds and scallions.