Name: Salmon Bake With Crispy Shallots
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Cuisine: International
Ingredients: Organic Avocado; McCormick® Sesame Seed; C&H Premium Pure Cane Light Brown Sugar; Land O Lakes Butter, with Olive Oil & Sea Salt; Sushic Mayo, Spicy; El Guapo Garlic Powder; Morton Iodized Salt, 26 Ounce; SIGNATURE SELECTS Teriyaki Sauce & Marinade; Baker's No-Stick Baking Spray with Flour; McCormick Gourmet™ Global Selects Oak Wood Smoked Pepper from Vietnam; Chicken of the Sea Pink Salmon; Shirakiku Rice, Cooked; Colo-Pac Produce, Inc. Shallots Onions

```
For the salmon:
```

Remove the skin from your salmon and cut it into cubes.

Add to a bowl with the salt and teriyaki sauce, stir, and set aside.

```
Cook the rice
```
```
Preheat the oven to low broil.
```

In a baking dish, add the rice and smooth it into an even layer.

Next, add in the salmon, and make sure they aren’t stacked on top of each other.

Sprinkle on the garlic powder and brown sugar.

```
Bake for 6-7 minutes and then remove.
```

Top with avocado, crispy shallots (instructions below), spicy mayo, and sesame seeds!

```
Enjoy!
```
```
For the crispy shallots:
```

Thinly slice your shallots and drizzle with a little oil.

In a dish, mix the dry ingredients and then toss in the shallots and coat all sides.

Heat the butter in a pan, add the flour-coated shallots, and cook through until crispy and golden brown.

Salmon Bake With Crispy Shallots

Serves 4

10 mins prep

10 mins cook

20 mins total

What you need

How to make