Teriyaki Salmon

Ingredients for Teriyaki Salmon

• 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 675g)

• 450g brussels sprouts, halved if large

• 1 tablespoon canola oil, divided

• 1/2 teaspoons salt, divided

• 1/2 teaspoons freshly ground black pepper, divided

• Vegetable oil cooking spray

• 230g shiitake mushrooms, thickly sliced

How to make Teriyaki Salmon

Position rack in middle of oven; heat oven to 232°C. In a bowl, combine teriyaki sauce, honey, vinegar, 1 teaspoon garlic, ginger and sesame oil. Place salmon in a shallow dish; sprinkle with 1 1/2 tablespoons teriyaki mixture; marinate 15 minutes. In a second bowl, toss brussels sprouts with 1 1/2 teaspoons garlic, 1/2 tablespoons canola oil, 1/4 teaspoons salt and 1/4 teaspoons black pepper. Coat a rimmed sheet pan with cooking spray. Spread brussels sprouts in pan in a single layer; roast until light brown, 5 minutes. In second bowl, toss mushrooms with remaining 1/2 tablespoons canola oil, 1 1/2 teaspoons garlic, 1/4 teaspoons salt and 1/4 teaspoons black pepper. Move brussels sprouts to centre 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. Top salmon with remaining teriyaki mixture; serve over Brussels sprouts and mushrooms.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.