Mrs Baird’s Teriyaki Salmon with Garlic Toast

Mrs Baird’s Teriyaki Salmon with Garlic Toast


Serves 4


1 pound skinless salmon fillet, cut into 4 pieces

1/4 cup chicken broth

2 tablespoons lite soy sauce

1 tablespoon light brown sugar

1 teaspoon freshly grated ginger, optional

1 clove garlic, minced

1/2 teaspoon toasted sesame oil

4 slices Mrs Baird's Wholesome Multi-Grain Bread, cut in half diagonally

1 tablespoon olive oil

1/2 teaspoon garlic powder

4 cups fresh spinach

2 tablespoons sliced almonds for garnish (optional)


Place salmon in a 1 quart casserole dish and add chicken broth, soy sauce, brown sugar, ginger, garlic and sesame oil. Turn salmon fillets over with tongs to coat with the marinade. Let marinate at room temperature for 10 minutes, or up to 1 hour in the refrigerator, turning occasionally to coat with marinade. Bake salmon (with marinade) uncovered for 18 to 20 minutes in a preheated 400° F oven, until salmon is cooked through center. Cover pan with foil and let rest while toasting the bread. For garlic toast, place diagonal slices of Mrs Baird's Wholesome Multi-Grain Bread on a nonstick baking sheet and brush olive oil on top side of bread. Sprinkle garlic powder on top. Bake in a preheated 400° F oven for 2 to 3 minutes, or until bread is toasted. To assemble the dish, place two slices of garlic toast on the middle of a dinner plate. Place 1 cup spinach leaves on top of bread. Place one fillet on top of spinach and spoon some of the juices on top. Garnish with sliced almonds if desired.