Prep Time
15 min
Cook Time
15 min
Yields
4 servings
The teriyaki glaze gives the fish a sweet taste, turning everyone into salmon lovers. Brought to you by Uncle Ben’s.
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ingredients
4
fillets salmon, about 5-oz (150 g) each
⅓
cup (75 mL) prepared teriyaki sauce
1
cup (250 mL) UNCLE BEN'S® Jasmine Rice
1
lb(s) (500 g) asparagus spears, trimmed
1
Tbsp (15 mL) oil
½
tsp (2 mL) each salt and pepper
1
tsp (5 mL) sesame seeds
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directions
Step 1
Preheat the oven to 425ºF (220ºF). Place the salmon, on one side, of a large, foil-lined baking sheet. Brush some of the teriyaki sauce over the salmon.
Step 2
Toss the asparagus with the oil, salt and pepper. Spread out on the other side of the baking sheet. Bake, basting once, for 8 to 10 minutes or until fish flakes easily.
Step 3
Meanwhile, prepare the UNCLE BEN’S® Jasmine Rice without butter. Divide the asparagus and rice evenly between 4 dinner plates. Top with salmon and sprinkle with sesame seeds.