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1 1/2 lb (750 g) wild salmon with skin
1/2 tsp (2 mL) garlic powder
1/2 tsp (2 mL) black pepper
1/4 cup (60 mL) low-sodium teriyaki sauce
1 Tbsp (15 mL) golden flaxseed, freshly ground
Preheat oven to 400 F (200 C). While waiting, oil baking sheet with olive oil.
Place salmon skin side down on baking sheet. Sprinkle with garlic powder and pepper, then spread with teriyaki sauce.
Bake salmon until opaque in centre, or about 20 minutes. For best results, do not overbake. Remove from oven; sprinkle freshly ground flaxseed evenly over salmon.
Serves 4.
Each serving contains:
334 calories; 45 g protein; 15 g total fat (2 g sat. fat, 0 g trans fat); 3 g carbohydrates; 1 g fibre; 363 mg sodium
