Salmon Teriyaki with Jasmine Rice
Preheat the oven to 425oF (220oC). Place the salmon, on one side, of a large, foil-lined baking sheet. Brush some of the teriyaki sauce over the salmon.
Toss the asparagus with the oil, salt and pepper. Spread out on the other side of the baking sheet. Bake, basting once, for 8 to 10 minutes or until fish flakes easily.
Meanwhile, prepare the UNCLE BEN’S® Jasmine Rice without butter. Divide the asparagus and rice evenly between 4 dinner plates. Top with salmon and sprinkle with sesame seeds.
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Last updated: August 28th, 2020
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