Honey Teriyaki Salmon and Veggies in Foil

If you want to add more Japanese recipes to your recipe box, Honey Teriyaki Salmon and Veggies in Foil might be a recipe you should try. This recipe makes 4 servings with 679 calories, 43g of protein, and 26g of fat each. For $5.23 per serving, this recipe covers 54% of your daily requirements of vitamins and minerals. Many people made this recipe, and 1601 would say it hit the spot. A mixture of sesame seeds, sesame oil, garlic, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes about 45 minutes. It works well as a main course. It is a good option if you're following a gluten free, dairy free, and pescatarian diet. It is brought to you by Cooking Classy. With a spoonacular score of 100%, this dish is super. Users who liked this recipe also liked Honey-Teriyaki Glazed Salmon with Stir-Fry Veggies, Salmon and Summer Veggies in Foil, and Salmon and Summer Veggies in Foil.

Servings: 4

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat oven to 400 degrees. For the sauce:In a small saucepan whisk together soy sauce, 3 Tbsp water, honey, rice vinegar, garlic, ginger and sesame oil. Season lightly with salt as needed. Bring to a boil over medium-high heat. In a small bowl whisk together cornstarch with remaining 2 Tbsp water until well combined. Pour into sauce mixture, reduce to medium and allow to boil 1 minute while stirring constantly. Remove from heat and let cool slightly, about 5 - 10 minutes.For the salmon and veggies:Toss broccoli and carrots with olive oil and season with salt and pepper. Cut 4 sheets of 14-inch length aluminum foil. Divide broccoli and carrot mixture among sheets layering in center in an even layer. Set aside 1/4 cup of the sauce mixture then brush bottom sides of salmon fillets with a scant tablespoon of the sauce then rotate and place salmon over veggies. Brush tops of salmon with another scant tablespoon of the sauce mixture. Pull sides of foil inward (the short length) and seal then roll edges up (try to leave a little room for heat to circulate, don't wrap tightly). Place packets on a baking sheet. Bake in preheated oven until salmon has cooked through, about 25 minutes. Serve with brown or white rice if desired and remaining sauce. Recipe source: Cooking Classy, inspired by my Teriyaki Salmon

 

Step by step:

1. Preheat oven to 400 degrees. For the sauce:In a small saucepan whisk together soy sauce, 3 Tbsp water, honey, rice vinegar, garlic, ginger and sesame oil. Season lightly with salt as needed. Bring to a boil over medium-high heat. In a small bowl whisk together cornstarch with remaining 2 Tbsp water until well combined.

2. Pour into sauce mixture, reduce to medium and allow to boil 1 minute while stirring constantly.

3. Remove from heat and let cool slightly, about 5 - 10 minutes.For the salmon and veggies:Toss broccoli and carrots with olive oil and season with salt and pepper.

4. Cut 4 sheets of 14-inch length aluminum foil. Divide broccoli and carrot mixture among sheets layering in center in an even layer. Set aside 1/4 cup of the sauce mixture then brush bottom sides of salmon fillets with a scant tablespoon of the sauce then rotate and place salmon over veggies.

5. Brush tops of salmon with another scant tablespoon of the sauce mixture. Pull sides of foil inward (the short length) and seal then roll edges up (try to leave a little room for heat to circulate, don't wrap tightly).

6. Place packets on a baking sheet.

7. Bake in preheated oven until salmon has cooked through, about 25 minutes.

8. Serve with brown or white rice if desired and remaining sauce. Recipe source: Cooking Classy, inspired by my Teriyaki Salmon

Nutrition Information:

covered percent of daily need