Teriyaki Salmon with Broccoli Slaw

Teriyaki Salmon with Broccoli Slaw
Servings: 4 Prep 30 mins Bake 425° 12 mins to 15 mins

Ingredients

  • 1 tablespoon grated fresh ginger, divided
  • 6 cups broccoli slaw mix
  • 4 6 ounces salmon fillets, skin removed
  • 1/2 cup unsalted chicken broth
  • 1/4 cup mirin
  • 2 tablespoons reduced-sodium tamari sauce
  • 3 tablespoons packed brown sugar
  • 1 tablespoon cornstarch

Make It

1. Place an oven rack in the top one-third of the oven and preheat oven to 425 degrees F. Cut four 24x15-inch sheets of parchment paper. Fold each sheet in half, forming 15x12-inch rectangles. Cut a heart shape from one of the rectangles. Use this as a guide to cut 3 more hearts from the remaining rectangles. Set hearts aside.

2. In a small bowl combine 2 teaspoons ginger with 1 tablespoon water. In a large bowl combine the broccoli slaw and the ginger mixture and toss to coat.

3. Working with one at a time, unfold the parchment and mound 1/4 of the broccoli slaw (about 1 1/2 cups) on one side of the heart, leaving a 3-inch border. Place the salmon on the mounds, tucking under any thin edges. Starting at the top of the heart, make a 1/2-inch folded edge, creasing crisply. Working your way around again, make overlapping 1/2-inch folds. Twist the tip of the heart and tuck it under the packet. Place packets on a large baking sheet (they may overlap). Bake for 12 to 15 minutes or until salmon flakes easily when tested with a fork.

4. Meanwhile, in a small saucepan combine the chicken broth, mirin, tamari sauce, brown sugar, remaining ginger, and cornstarch. Cook and stir over medium heat until thickened and bubbly. Cook and stir 2 minutes more. Spoon the sauce over salmon and slaw before serving.

Nutrition Facts

Servings Per Recipe: 4; Amount Per Serving: cal. (kcal): 362, Fat, total (g): 11, chol. (mg): 94, sat. fat (g): 2, carb. (g): 27, Monounsaturated fat (g): 4, Polyunsaturated fat (g): 4, Trans fatty acid (g): , fiber (g): 3, sugar (g): 17, pro. (g): 38, vit. A (IU): 3818, vit. C (mg): 108, Thiamin (mg): , Riboflavin (mg): 1, Niacin (mg): 13, Pyridoxine (Vit. B6) (mg): 1, Folate (µg): 133, Cobalamin (Vit. B12) (µg): 5, sodium (mg): 614, Potassium (mg): 853, calcium (mg): 89, iron (mg): 3, Percent Daily Values are based on a 2,000 calorie diet.