BAKED SESAME TERIYAKI SALMON

A fivesome mark salmon toughened with the unexcelled homespun sesame teriyaki sauce.  This is easily one of the incomparable things that you instrument eat!

The river gets treated to boat tender state in the oven. It is surrounded by the sugariness and tangy herb teriyaki sauce.  And conscionable when you think that it can't get any advisable,  you drizzle it in both writer teriyaki sauce on top as shortly as it gets out of the oven!

INGREDIENTS:

• 4 (6 ounce) salmon fillets
• ½ cup low sodium soy sauce (regular soy sauce will work, just reduce salt)
• ½ cup brown sugar
• ¼ teaspoon pepper
• ¼ cup cider vinegar
• 2 garlic cloves, minced
• ½ teaspoon salt
• 1 Tablespoon cornstarch
• ½ teaspoon sesame oil
• 1 Tablespoon water
• green onions, for garnish
• sesame seeds, for garnish

INSTRUCTIONS:

1. Preheat oven to 400 degrees. Spray a 9x13 inch pan with non stick cooking spray and set aside.
2. In a small saucepan, whisk together the brown sugar, soy sauce, cider vinegar, garlic, pepper, salt, and sesame oil. In a small bowl, whisk together the water and cornstarch. Slowly whisk into the mixture.
3. Bring to boil and boil about 1-2 minutes until the mixture just starts to thicken. Remove from heat and reserve ¼ cup of the sauce for later.
4. Place the salmon in the pan and pour the sauce on top. Cover with aluminum foil and bake for 15-17 minutes until the salmon is opaque in the center. I like to remove the aluminum foil the last few minutes of baking to brown the tops. Remove from the oven.
5. Brush the top of the salmon with the reserved ¼ cup of the sauce. Garnish with green onion and sesame seeds. Delicious served with rice.

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