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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 4 |
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Ian's favorite!!! Ingredients:
2 lbs fresh salmon |
1/4 cup butter (or to taste less is fine too) |
1 (12 ounce) bottle kikkoman teriyaki baste and glaze |
2 cups pecans |
1 cup brown sugar |
1/2 cup melted butter |
3 cups jasmine rice |
Directions:
1. Preheat oven to 350°F.
2. Place the salmon on a foil covered baking dish.
3. Cut a slit down the middle of each filet.
4. Place slices of butter inside the slit and dot the top of the salmon.
5. In a zip lock bag, combine pecans, brown sugar and melted butter. Shake the bag and mix well crushing larger nuts. Spread nuts over the top of the salmon. Note: you can also use the pre-made pecans that they sell in the store for making pecan pie.
6. Pour the entire bottle of Kikkoman Teriyaki Baste & Glaze over the top of the salmon and nuts and cover with foil.
7. Bake 350 F for 30 to 35 minutes, uncover and bake an additional 5 minutes.
8. Steam Jasmine rice while the salmon cooks, fluffing and stiring when cooked.
9. Serve over hot, steamed jasmine rice. Feeds a family of 4.
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