Teriyaki Salmon with Scallions |
4 6-ounce center-cut salmon filets, skin on 1 cup teriyaki sauce 3 bunches scallions |
|
| Nutrition at a Glance (per serving) |
|---|
| Calories | 370 | | Total fat | 17.7g | | Carbohydrate | 8.9g | | Sugar | 8.4g | | Protein | 38.4g |
|
Method:
- Remove any bones from the salmon and discard. Place salmon in a bowl or shallow casserole. Cover with the teriyaki sauce. Marinate for 20 min.
- Meanwhile, trim roots from the scallions. Trim 2 bunches of scallions so that each scallion has only 1 inch of green. Place the trimmed scallions in a non-stick skillet with enough water to cover. Bring to a boil, lower heat, and cook until scallions are soft (about 5 minutes). Keep warm.
- Remove the salmon from the marinade. Reserve marinade. Season each salmon filet with fresh cracked pepper. Heat 1 large non-stick skillet until very hot. Put the salmon skin-side up in the pan and cook over medium-high heat for 3-5 minutes. Turn over and cook for 3-6 minutes.
- The salmon will start to flake when done.
- Finely dice remaining scallions so you have ½ cup. Add to the reserved marinade. Add marinade and ¼ cup water to the salmon. Heat for 1-2 minutes, until well coated. Serve with the boiled scallions.
|
No comments:
Post a Comment
Please send me your comments or suggestions or any tips you may have.