- 1 cup low sodium soy sauce
- 3 tablespoons honey
- 2 tablespoons whole grain Dijon mustard
- 1 teaspoon ground ginger
- 4 cloves garlic, minced
- 1/2 teaspoon red pepper flakes, or to taste
- 4 (8 ounce) salmon fillets or steaks
- 3/4 cup cream cheese, softened
- 3 green onions, finely chopped
- 1/2 teaspoon whole grain Dijon mustard
- 1/2 cup teriyaki sauce
- 1 tablespoon sesame seeds
- Stir together the soy sauce, honey, 2 tablespoons mustard, ginger, garlic, and red pepper flakes in a medium bowl. Arrange the salmon fillets in a shallow dish. Pour the marinade over the salmon, turning fillets to coat both sides. Cover, and refrigerate for 20 to 30 minutes.
- Meanwhile, make the salmon stuffing by combining the cream cheese, green onions, and 1/2 teaspoon mustard in a small bowl. Refrigerate until ready to cook the salmon.
- Preheat oven to 400 degrees F (200 degrees C). Line a baking dish with foil, and lightly grease foil.
- Remove salmon from marinade. Cut a slit in the thickest part of each fillet to make a small pocket.
- Spoon cream cheese mixture into the pocket. Place salmon in prepared baking dish.
- Cook salmon in preheated oven for 10 to 15 minutes. Remove from oven; spoon teriyaki sauce over fillets and sprinkle with sesame seeds. Reduce heat to 300 degrees F (150 degrees C). Cook until fish is easily flaked with a fork, about 5 minutes more.
Gooseberries Fresh Food Market