4 salmon fillets
1 cup Wing Wong teriyaki sauce with sherry
2 cups vegetables, cut julienne style (carrots, zucchini, green onions)
1 tablespoon vegetable oil

Preparation Instructions:

Place salmon fillets in rectangular pan. Pour teriyaki sauce over fish.

Cover, bake at 400 degrees 10 to 15 minutes or until fish flakes readily with a fork.

Meanwhile, in skillet, saute vegetables in hot oil about 3 minutes or just until tender crisp. Serve salmon on vegetables with steamed white rice, if desired. Serves 4.