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Prep Time
10 mins
Total Time
25 mins
Serves
4

Ingredients

1 pkg
Sensations by Compliments Wild Sockeye Salmon Fillets, thawed and patted dry
454 g
3/4 cup
Teriyaki Cooking Sauce, divided
175 mL
2 tbsp
sesame seeds, toasted
30 mL
4
large radishes, grated
0
2 tbsp
chopped chives
30 mL
2 cups
cooked rice
500 mL
2 tbsp
sesame oil
10 mL

Method

Step 1
Preheat oven to 475°F (240°C). Place salmon in a shallow 8-in. (20 cm) square oven-safe baking dish. Brush top of fillets with 1 tbsp (15 mL) cooking sauce, coating evenly. Sprinkle with sesame seeds. Stir 2 tbsp (30 mL) water into remaining sauce and pour around salmon.
Step 2
Bake for 8 to 10 min., depending on thickness of fillets, until salmon is just cooked through and sauce is bubbling. Remove salmon from heat. In a small bowl, gently mix together radish and chives. Serve over rice and dress fillets with sauce from baking dish, top with radish mixture and drizzle with sesame oil.

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Nutritional Facts Per Serving

Nutrition Description:
¼ of the recipe
Calories:
350
Fat:
9 g
Saturated Fat:
1 g
Carbs:
39 g
Fibre:
1 g
Cholesterol:
55 mg
Protein:
26 g
Sodium:
610 mg