Teriyaki Salmon with Broccoli Slaw
- Servings: 4 salmon fillet and 1 1/2 cups slaw
For this broccoli slaw and salmon, the oven bag creates a steamer to cook both. The oven bag not only keeps food from sticking to pans, but helps lock in nutrients and flavor, too. In this recipe the broccoli slaw steams alongside the salmon, keeping the salmon moist and blending their flavors. The sauce is flavored with tamari (similar to soy sauce, only thicker) and mirin (a low-alcohol sweet rice wine). Transfer salmon and slaw to individual serving plates; spoon on the sauce and serve.
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- 1 tablespoon grated fresh ginger, divided
- 6 cups broccoli slaw mix
- 4 6-ounce 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
- Disposable oven bag
Preheat oven to 400°F. Place disposable oven bag in a roasting pan according to package directions, shaking at least a tablespoon of flour in the bag. Cut six 1/2-inch slits in top of bag.
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.
Mound broccoli slaw on one side of oven bag. Place the salmon next to slaw, tucking under any thin edges. Close bag; bake for 12 to 15 minutes or until salmon flakes easily when tested with a fork through a slit in the disposable oven bag. Cut open bag and remove salmon and slaw to serving plates.
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. Makes 4 servings.
Used with permission. © Meredith Corporation. http://www.meredith.com. All rights reserved.
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