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
Instructions
Heat oven to 425°F. Line 15x10x1-inch pan with
foil; spray foil with cooking spray. 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.
Rinse salmon fillets; pat dry with paper towels.
Place salmon, skin sides down, in pan. Spoon 1/2 cup
sauce mixture over salmon. Bake uncovered 20 to 25
minutes, rotating pan after 10 minutes, until salmon
flakes easily with fork.
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.
Carefully transfer salmon to serving platter.
Drizzle with thickened sauce mixture. Sprinkle
with onions and sesame seed. To toast sesame
seed, sprinkle in ungreased heavy skillet. Cook
over medium-low heat 5 to 7 minutes, stirring
frequently until browning begins, then stirring
constantly until golden brown.
Originally Submitted
1/26/2012
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