1/4 cup reduced-sodium teriyaki sauce
1 tablespoon brown sugar
1 teaspoon toasted sesame oil
1 teaspoon minced fresh ginger or 1/4 teaspoon ground ginger
1 teaspoon cornstarch
1½ cups snow pea pods (about 4 ounces), trimmed
1 large carrot, cut into 2-inch long matchsticks (about 1 cup)
Four 5-ounce skinless salmon fillets
Kosher salt and freshly ground black pepper
1 tablespoon toasted sesame seeds, optional
- Preheat oven to 400°F. Cut four 14-inch square pieces of aluminum foil and set aside.
- Whisk together the teriyaki sauce, brown sugar, sesame oil, ginger, and cornstarch in a small bowl until well blended.
- Lay the snow peas and carrots in the center of each piece of foil. Lay the salmon on top and season with salt and pepper. Spoon the teriyaki mixture evenly over each salmon fillet. Seal each packet by bringing up the sides and folding the top edge over twice. Seal the edges in the same way.
- Place the packets on a baking sheet and bake until the fish is cooked through and the vegetables are crisp-tender, about 18 minutes. Open the packets (be careful of the steam!), place the salmon on individual plates and top with the vegetables and sauce. Sprinkle with toasted sesame seeds as desired.
Nutrition Information per Serving: 230 calories, 7g fat (1g saturated, 1.6g omega-3), 440mg sodium, 9g carbohydrate, 1g fiber, 33g protein, 60% vitamin A, 20% vitamin C, 10% iron