|Yields:||Nutrition:||Prep Time:||Total Time:|
|4 servings||270 calories||15 min||30 min|
Helps with these side effects: Taste alterations
With so many Asian condiments available at the market, it’s easy to get a lot of flavor in one ingredient, such as a teriyaki sauce. This recipe uses a teriyaki “glaze,” which is thicker than traditional sauce. Sold under various brand names (often called “Baste & Glaze”), the thicker glaze adds a more distinct coating. You can use any teriyaki sauce that's viscous; just avoid sauces with a thin, soy sauce–like consistency.
The secret to preparing fish is not to overcook it. The fish should be opaque on the inside, but still moist. Don’t be afraid to poke and peek to make sure it’s cooked through. Buy fillets that are the same thickness (about 1 inch) to ensure uniform cooking times.
Lining your pan with lightly oiled aluminum foil makes for easy cleanup. If you're sensitive to smells, this dish can also be cooked on an outdoor grill.
You can also use boneless, skinless chicken breasts in this dish. Because chicken breasts can be of varying thickness, pound them so they are more uniform for quicker and more even cooking. Chicken will take a couple of minutes longer than the fish to cook.
This recipe could help with the following symptom or side effect: taste alterations.
If your doctor has advised you to follow a low-sodium diet, or you're retaining fluid, this recipe may not be appropriate. Before making any drastic changes to your diet be sure to consult with your doctor or nutritionist. While these recipes may relieve common symptoms, your doctor may have you on a specific diet due to your treatment plan. If you have questions regarding your diet please consult with your doctor.
- 2/3 cup thick teriyaki sauce
- 2 tablespoons honey
- 3 garlic cloves, finely chopped
- 1 (1/2-inch) piece fresh ginger, finely chopped
- 4 (4-ounce) 1-inch thick salmon fillets, patted dry
- Dash of sesame seeds (optional)
Place an oven rack in the upper middle position, and preheat the oven to 500 degrees Fahrenheit. Line a rimmed baking sheet with foil, and lightly coat with nonstick cooking spray.
In a bowl, combine the teriyaki sauce, honey, garlic and ginger. Reserve 2 tablespoons of the mixture.
Place the salmon fillets skin-side down on the baking sheet, and lightly brush or spoon on the glaze.
Bake for 5 minutes. Remove from the oven, and spread more glaze over the tops and sides of the salmon. Bake for an additional 5 minutes, or until the fish is cooked through.
Remove from the oven, and brush with reserved glaze.