Teriyaki Salmon in Foil
Janice Newell Bissex, MS, RD & Liz Weiss, MS, RD
Serve this teriyaki salmon over aromatic jasmine rice.
- 1/4 cup lite teriyaki sauce
- 1 Tbs brown sugar
- 1 tsp toasted sesame oil
- 1 tsp minced fresh ginger
- 1 tsp cornstarch
- 1 1/2 cups snow pea pods (about 4 ounces), trimmed
- 1 large carrot, cut into 2-inch long very thin "matchstick" strips (about 1 cup)
- 4 5 ounce salmon fillets, skin removed
- salt and freshly ground pepper
- 1 Tbs toasted sesame seeds, optional
- Preheat oven to 400 F. Cut four 12-inch square pieces of aluminum foil.
- In a bowl, whisk together the teriyaki sauce, brown sugar, sesame oil, ginger, and cornstarch until well blended.
- Divide the snow peas and carrots evenly and place in the center of each piece of foil. Lay the salmon on top of the vegetables and season with salt and pepper. Spoon the teriyaki mixture evenly over each piece of salmon. Seal each packet by bringing up the sides and folding the top edge over twice. Seal the edges in the same way.
- Place the packets on a baking sheet and bake until the fish is cooked through and the vegetables are tender, about 18 minutes.
- Open the packets (be careful of the steam!), place the salmon on individual plates, top with the vegetables and sauce, and serve. Top with toasted sesame seeds as desired.
- Serve with rice and your favorite fruit on the side.
Recipe courtesy of the National Fisheries Institute
Calories from Fat 96 (34%)
(17%)Total Fat 11g
(11%)Saturated Fat 2g
Polyunsaturated Fat 4g
Monounsaturated Fat 4g
Total Carbohydrate 11g
(7%)Dietary Fiber 2g
Sugar Alcohols 0g
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The information presented here is for informational purposes only and was created by a team of US-registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2014.