Teriyaki Salmon

This is an easy and healthy recipe that is sure to please! The recipe makes 6 servings.

 

INGREDIENTS

  • 2 tablespoons low-sodium teriyaki sauce
  • 1 tablespoon honey
  • 1 tablespoon rice vinegar
  • 4 teaspoons chopped garlic, divided
  • 1 teaspoon grated ginger
  • 1 teaspoon dark sesame oil
  • 6 salmon fillets (about 1 1/2 lb)
  • 1 lb brussels sprouts, halved if large
  • 1 tablespoon canola oil, divided
  • 1/2 teaspoon salt, divided
  • 1/2 teaspoon freshly ground black pepper, divided
  • Vegetable oil cooking spray
  • 1/2 lb shiitake mushrooms, thickly sliced

 

PREPARATION

  1. Position rack in middle of oven; heat oven to 450°.
  2. In a bowl, combine teriyaki sauce, honey, vinegar, 1 tsp garlic, ginger and sesame oil.
  3. Place salmon in a shallow dish; sprinkle with 1 1/2 tbsp teriyaki mixture; marinate 15 minutes.
  4. In a second bowl, toss brussels sprouts with 1 1/2 tsp garlic, 1/2 tbsp canola oil, 1/4 tsp salt and 1/4 tsp black pepper.
  5. Coat a rimmed sheet pan with cooking spray. Spread brussels sprouts in pan in a single layer; roast until light brown, 5 minutes.
  6.  In second bowl, toss mushrooms with remaining 1/2 tbsp canola oil, 1 1/2 tsp garlic, 1/4 tsp salt and 1/4 tsp black pepper.
  7. Move brussels sprouts to center of pan; top with salmon; place mushrooms in pan around edges; roast, stirring mushrooms occasionally, until salmon is just cooked through, 8 to 10 minutes.
  8. Top salmon with remaining teriyaki mixture; serve over brussels sprouts and mushrooms.

 

THE SKINNY

484 calories per serving, 34 g fat (6 g saturated), 17 g carbs, 3 g fiber, 27 g protein

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