cups snow pea pods (about 4 ounces), trimmed
1 large carrot, cut into 2-inch
long very thin "matchstick" strips (about 1 cup)
Four 5-ounce salmon fillets,
Salt and freshly ground pepper
1 tablespoon toasted sesame seeds,
* For convenience, use bottled minced ginger.
Heat oven to 400 degrees F. Cut four 12-inch square pieces of aluminum
In a bowl, whisk together the teriyaki sauce, brown sugar, sesame oil, ginger,
and cornstarch until well blended.
Divide the snow peas and carrots evenly and place 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.
Top with toasted sesame
seeds as desired.
Serve with rice and your favorite fruit on the side.