Teriyaki Salmon Bake

Colin and Samantha made this very simple dish up as part of their effort at healthier eating. It works well with swordfish and halibut, too.

1 pound salmon fillet
½ cup garlic teriyaki sauce
Chives, diced (dried are fine)
Sesame seeds

Heat the oven to 350°. Line a baking dish with a large piece of foil. Cut the salmon into individual portion sizes of about 4 ounces each, removing the skin if any. Place in the dish and coat liberally with the sauce, and sprinkle with chives and sesame seeds on top to garnish. Fold over and seal the foil. Bake for about 20 minutes and then check for doneness – the salmon should be firm and light, not wet and pink inside (underdone) or drying and separating (overdone). This dish goes well with steamed veggies and wild rice. Serves 4.