Teriyaki Salmon, Snow Peas, and Carrot Packets
Recipe type: Dinner
I've made this recipe with sugar snap peas, so if you prefer them to snow peas, make the switch. And by all means, experiment a bit. Try shrimp or cod and sub the carrots with thin slices of red bell pepper. And toss some cilantro on top if want a bit more zing.
  • ¼ cup lite teriyaki sauce
  • 1 tablespoon brown sugar
  • 1 teaspoon toasted sesame oil
  • 1 teaspoon minced fresh ginger, or ¼ teaspoon dried ginger
  • 1 teaspoon cornstarch
  • 2 cups sugar snap peas (about 6 ounces), trimmed
  • 1 large carrot, cut into 2-inch long very thin "matchstick" strips (about 1 cup)
  • Four 5-ounce salmon filets, skin removed
  • Salt and freshly ground pepper
  • 1 tablespoon toasted sesame seeds, optional
  1. Preheat oven to 350°F.
  2. Cut four 14-inch square pieces of aluminum foil. In a bowl, whisk together the teriyaki sauce, brown sugar, sesame oil, ginger, and cornstarch until well blended.
  3. Lay the snow peas and carrots in the center of each piece of foil. Lay the salmon on top of the vegetables and season with salt and pepper. Spoon the teriyaki mixture evenly over each piece of salmon. Seal each packet by bringing up the sides and folding the top edge over twice. Seal the edges in the same way.
  4. Place the packets on a baking sheet and bake until the fish is cooked through and the vegetables are tender, about 18 minutes. Open the packets (be careful of the steam!), place the salmon on individual plates, top with the vegetables and sauce, and serve. Top with toasted sesame seeds as desired.
Each serving has 1.6 grams omega-3 fats.
Nutrition Information
Serving size: 1 packet Calories: 240 Fat: 7g Saturated fat: 1g Carbohydrates: 12g Sodium: 450mg Fiber: 2g Protein: 33g
Recipe by Lizs Healthy Table at https://www.lizshealthytable.com/2017/10/03/teriyaki-salmon-snow-peas-carrot-packets/