HEPP'S Ginger Teriyaki Salmon with Broccoli and Fingerling Potatoes

February 28, 2013

It's important to serve salmon about once a week, we try our best to find new recipes and dinner ideas to keep it interesting.  This is a complete dinner dish that takes about 45 minutes to prepare and was a big hit in the salt lab. Serves 2 INGREDIENTS: SALMON

• 4 tablespoons low sodium teriyaki sauce
• 2 cloves garlic, minced
• 1/2 tablespoon HEPP'S Thai Ginger Sea Salt
• 1 teaspoon HEPP'S Lemon Sea Salt
• 1/2 medium lemon, juiced
• 8 ounces Salmon filets

BROCCOLI

• 1/2 tablespoon olive oil
• 1/4 low sodium chicken broth
• 4 cups florets
• 1/4 cup onion, chopped

FINGERLING POTATOES

• 10 fingerling potatoes, halved
• 2 tablespoons extra virgin olive oil
• 1 teaspoon HEPP'S Hickory Sea Salt
• 1 teaspoon HEPP'S Aussie flake Salt

Directions:

1. Pre heat oven to 400, cover large baking sheet with tinfoil
2. Halve fingerling potatoes and spread on baking sheet
3. Coat with olive oil and sprinkle HEPP'S Hickory Sea Salt
4. Place in oven for 35 to 40 minutes
5. Combine teriyaki sauce HEPP'S Thai Ginger and Lemon Sea Salt and, garlic,  and lemon juice in a small bowl
6. Use a medium baking dish, cover with tinfoil and place Salmon filets inside, spread 1/2 glaze over salmon and bake about 30 minutes or until salmon flakes, over cooking will result in dry salmon.
7. Heat olive oil in a non stick pan over medium heat.  Saute broccoli for 6-8 minutes until tender, adding chicken broth as needed to keep from burning
8. Add remaining glaze to broccoli and cook another minute to heat
9. Plate Salmon, broccoli, and potatoes and finish with HEPP'S Aussie Flake Salt.

Alternative salts:  Replace aussie flake with fleur de sel or cyprus flake
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