Honey Teriyaki Salmon and Veggies in Foil
Ingredients
Honey Teriyaki Sauce
-
⅓
cup
low-sodium soy sauce
-
5
Tbsp
water
-
¼
cup
honey
-
1½
Tbsp
rice vinegar
-
3
cloves
garlic, minced
-
1
Tbsp
minced ginger
-
1
tsp
sesame oil
-
2½
tsp
cornstarch
Salmon and Veggies
-
4
(6 oz)
skinless salmon fillets
-
4
cups
broccoli florets
-
1½
cups
thinly sliced carrots
-
2½
Tbsp
olive oil
-
to taste
salt and freshly ground black pepper
-
2
green onions
chopped
-
to garnish
sesame seeds
-
as needed
cooked brown or white rice
Instructions
- Preheat the oven to 400°F.
- Prepare the teriyaki sauce by whisking together soy sauce, 3 Tbsp water, honey, rice vinegar, garlic, ginger, and sesame oil in a saucepan.
- Bring the sauce to a boil over medium-high heat.
- In a small bowl, mix cornstarch with the remaining 2 Tbsp water until combined, then add to the sauce and boil for 1 minute while stirring.
- Toss the broccoli and carrots with olive oil and season with salt and pepper.
- Cut 4 sheets of aluminum foil, each 14 inches long.
- Divide the vegetable mixture among the foil sheets, placing it in the center.
- Set aside ¼ cup of the sauce, then brush the bottom of the salmon fillets with a scant tablespoon of the sauce and place them over the veggies.
- Brush the tops of the salmon with another scant tablespoon of the sauce.
- Seal the foil packets by pulling the sides inward and rolling the edges up, leaving some space for heat circulation.
- Place the packets on a baking sheet and bake for about 25 minutes until the salmon is cooked through.
- Serve with the remaining sauce and sprinkle with green onions.
Nutrition Facts (estimated)
Servings
4
Calories
400
Total fat
15g
Total carbohydrates
35g
Total protein
30g
Sodium
600mg
Cholesterol
80mg
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