The teriyaki glaze gives the fish a sweet taste, turning everyone into salmon lovers. Brought to you by Uncle Ben’s.
fillets salmon, about 5-oz (150 g) each
cup (75 mL) prepared teriyaki sauce
cup (250 mL) UNCLE BEN'S® Jasmine Rice
lb(s) (500 g) asparagus spears, trimmed
Tbsp (15 mL) oil
tsp (2 mL) each salt and pepper
tsp (5 mL) sesame seeds
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.
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.
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.