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Prep 45min
Total55min
Servings8
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Ingredients
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*
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Steps
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.
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Continue the Asian theme with two salads: one of melon chunks drizzled with a citrus dressing, the other a pasta salad tossed with Thai peanut dressing.
Place the thickest fillets on the outside edges of pan.
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