Teriyaki Salmon

• 2 tablespoons low-sodium teriyaki sauce
• 1 tablespoon honey
• 1 tablespoon rice vinegar
• 4 teaspoons chopped garlic, divided
• 1 teaspoon grated ginger
• 1 teaspoon dark sesame oil
• 6 salmon fillets (about 1 1/2 pounds)
• 1 pound brussels sprouts, halved if large
• 1 tablespoon canola oil, divided
• 1/2 teaspoon salt, divided
• 1/2 teaspoon freshly ground black pepper, divided
• Vegetable oil cooking spray
• 1/2 pound shiitake mushrooms, thickly sliced

1. Position rack in middle of oven; heat oven to 450u0b0F. In a bowl, combine teriyaki sauce, honey, vinegar, 1 teaspoon garlic, ginger and sesame oil. Place salmon in a shallow dish; sprinkle with 1 1/2 tablespoon teriyaki mixture; marinate 15 minutes. In a second bowl, toss brussels sprouts with 1 1/2 teaspoon garlic, 1/2 tablespoon canola oil, 1/4 teaspoon salt and 1/4 teaspoon black pepper. Coat a rimmed sheet pan with cooking spray. Spread brussels sprouts in pan in a single layer; roast until light brown, 5 minutes. In second bowl, toss mushrooms with remaining 1/2 tablespoon canola oil, 1 1/2 teaspoon garlic, 1/4 teaspoon salt and 1/4 teaspoon black pepper. Move brussels sprouts to center of pan; top with salmon; place mushrooms in pan around edges; roast, stirring mushrooms occasionally, until salmon is just cooked through, 8 to 10 minutes. Top salmon with remaining teriyaki mixture; serve over Brussels sprouts and mushrooms.

teriyaki sauce, honey, rice vinegar, garlic, ginger, dark sesame oil, salmon, brussels sprouts, canola oil, salt, freshly ground black pepper, vegetable oil cooking spray, shiitake mushrooms

Taken from www.epicurious.com/recipes/food/views/teriyaki-salmon-51126820 (may not work)