Asian Salmon

 

2/3

cup teriyaki marinade and sauce

1/4

cup apricot preserves

1/4

cup water

2

tablespoons sesame or canola oil

4

teaspoons grated gingerroot

2

teaspoons Dijon mustard

4

medium cloves garlic, finely chopped (2 1/2 teaspoons)

3

lb salmon fillets

2

medium green onions, thinly sliced (2 tablespoons)

1

tablespoon sesame seed, toasted*

• 1 Heat oven to 425°F. Line 15x10x1-inch pan with foil; spray foil with cooking spray.
• 2 In 2-quart saucepan, stir together teriyaki sauce, preserves, water, oil, gingerroot, mustard and garlic. Heat to boiling over medium-high heat, stirring occasionally. Reduce heat to low; simmer uncovered 5 minutes, stirring occasionally, until slightly thickened.
• 3 Rinse salmon fillets; pat dry with paper towels. Place salmon, skin sides down, in pan. Spoon 1/2 cup sauce mixture over salmon.
• 4 Bake uncovered 20 to 25 minutes, rotating pan after 10 minutes, until salmon flakes easily with fork.
• 5 Meanwhile, heat remaining sauce mixture to boiling. Reduce heat to low; simmer uncovered 5 minutes, stirring occasionally, until thickened and reduced to about 1/2 cup.
• 6 Carefully transfer salmon to serving platter. Drizzle with thickened sauce mixture. Sprinkle with onions and sesame seed.