Description
Delicious teriyaki salmon served with cranberry sauce over a bed of rice, garnished with green onions and sesame seeds.
Ingredients
Scale
- 4 fillets salmon (4 oz each)
- 1 cup cranberry sauce
- ¼ cup low-sodium teriyaki sauce
- 2 tbsp low-sodium soy sauce
- 2 cups cooked white or brown rice
- 2 green onions, chopped
- 2 tbsp toasted sesame seeds (optional)
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Arrange the salmon on the baking sheet and drizzle generously with teriyaki and cranberry sauces, ensuring even coverage.
- Bake for 15-20 minutes until the salmon flakes easily with a fork.
- Meanwhile, prepare the rice according to package instructions.
- To assemble, scoop rice into bowls, top with salmon, and garnish with green onions and sesame seeds.
- Serve warm and enjoy!
Notes
- This dish can be made with either white or brown rice.
- For an extra crunch, add some sliced almonds as a topping.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 500
- Sugar: 8g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 60mg