Teriyaki Salmon

1/2 c Kikkoman Lite Teriyaki Sauce
2 T Brown Sugar packed
2 t Sesame oil
2 t fresh minced ginger
2 t cornstarch
3 c snow pea pods (about 8oz), trimmed
2 c carrots, matchstick cut
8 salmon filets 4 oz ea
fresh ground salt and pepper to taste

Preheat oven to 400 degrees F. Cut 8-- 12 to 14 inch square pieces of aluminum foil. In a bowl, whisk together the teriyaki sauce, brown sugar, sesame oil, ginger, and cornstarcdh until well blenmded. 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. 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.

Serving Size: makes 8 servings

Number of Servings: 8

Recipe submitted by SparkPeople user JENNIDANGEROUS.