This is a great WW, Low Carb and Diabetic Friendly recipe.
Instead of white rice…use brown rice or quinoa.
•4 (6 oz) salmon fillets
•2 green onions, chopped
•Sesame seeds, for serving
•1/2 cup low sodium soy sauce
•1/2 cup water, divided
•3 Tbsp packed light-brown sugar
•3 Tbsp honey
•3 medium cloves garlic minced
•2 1/2 tsp finely grated fresh ginger
•1 1/2 Tbsp fresh lemon juice
•1 1/2 Tbsp cornstarch
•In a small saucepan whisk together low-sodium soy sauce, 1/4 cup + 2 Tbsp of the water, the brown sugar, honey, garlic, ginger and lemon juice. Bring mixture to a light boil over medium heat. Whisk together cornstarch with remaining 2 Tbsp water, then add to sauce mixture in saucepan. Cook mixture stirring constantly, until it has thickened slightly, allowing it to gently boil several minutes (if you want it thicker you can let it simmer, just reduce the temp and stir frequently until it’s reached desired thickness, keep in mind it will seem thicker once it cools though too). Remove from heat and allow to cool slightly. Meanwhile preheat oven to 400 degrees and spray a non-stick baking dish with cooking spray.
•Set aside about 1/4 cup of the teriyaki sauce. Place salmon in baking dish then brush tops with plenty of the teriyaki sauce (about 1 1/2 Tbsp), then rotate to opposite side and repeat. Bake in preheated oven 15 – 19 minutes until salmon has cooked through. Serve warm topped with reserved teriyaki sauce if desired, chopped green onions and sesame seeds.
•Recipe Source: Cooking Classy
Courtesy of http://www.cookingclassy.com
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