Teriyaki Salmon Filets
1/4 cup low sodium soy sauce
1 cup water
1/2 teaspoon ground ginger
1/4 teaspoon garlic powder
3 tablespoons packed brown sugar
1 tablespoon honey
2 tablespoons cornstarch
1/4 cup cold water
1 lb. salmon, cut into 4 filets
3 tablespoons cilantro or basil, torn
2 tablespoons toasted sesame seeds
No Salt Seasoning and Pepper, to taste
Mix first 6 all ingredients in a saucepan over medium heat. Add the cornstarch and 1/4 cup cold water in a cup and dissolve. Add to sauce in pan. Heat, stirring frequently, until sauce thickens to desired thickness.
Season 4 salmon filets with no salt seasoning and pepper. Heat a pan or grill up to medium-high heat. Divide teriyaki sauce into two bowls. Use one for brushing on salmon filets on each side. Continue coating a couple times while cooking salmon to desired doneness. Just before serving, drizzle some of the reserved teriyaki sauce on each filet. Top with cilantro or basil and sesame seeds.
Sponsor: Intermountain Health Heart Institute
