Salmon					Ginger-soy Salmon Fillets Servings - 4 1/4 Cup Seame Seeds 1/4 Cup reduced-sodium soy sauce 2 tablespoons rice vinegar 1 tablespoon seame oil 1 tablespoon brown sugar 1 tablespoon grated fresh ginger 2 cloves garlic, minced 1/2 teaspoon crushed red pepper flakes 1 teaspoon 1/2 teaspoon five-spice powder 1/2 teaspoon freshly ground 1 1/4-pound center-cut , cut into 4 pieces 1/4 cup chopped fresh (optional) Preheat oven to 400 F. Line a baking sheet with foil and coat it with cookiing spray. In a small sauce pan, stir the over medium heat until they are lightly toasted, about 4 minutes Transfer to a plate to cool. In the same , whisk together the soy sauce, rice vinegar, sesame oil, brown , ginger, garlic, crushed red pepper flakes, cornstarch, five-spice powder and black pepper. Stir the glaze over medium heat until simmering and thickened, about 2 minutes. Sprinkle the top-side of each salmon piece (not the skin side) with 1 tablespoon of the seasame seeds. Set the salmon, seeded-side down, on the prepared . Bake the salmon for 7 minutes. Turn the fillets over and top each one with about 2 tablespoons of the glaze. Continue baking for another 7 minutes, or until the fish is just opaque in the center. Pull off and discard the skin from each fillet. Sprinkly with cilantro, if using. More Recipes
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