Salmon Teriyaki
This meal will be on the table in no time. It can also be served with a sauteed broccoli or another green vegetable if you aren't in the mood for spinach. Roasted carrots would also be a good side dish.
Ingredients
- 1 pound salmon fillets, skinless
- 1 Tbsp. olive oil
- sea salt & pepper to taste
- 1/2 cup teriyaki sauce
- 8 cups raw baby spinach leaves
Instructions
- Preheat the oven to 400 degrees F.
- Heat the oil in a skillet over medium-high heat.
- Cut the salmon into 4 equal portions.
- When the oil is hot, place the salmon fillets in the skillet and sear on one side for 4 to 5 minutes.
- Carefully remove the fillets and place on a foil-lined, lightly oiled baking sheet, seared-side up.
- Finish cooking the fillets in the oven until the fillet is just cooked, about 8 to 10 minutes.
- In the mean time, wash and rinse the spinach to make sure that all dirt and sand is gone.
- Steam the spinach just until wilted - 2 to 3 minutes.
- Heat the teriyaki sauce over low heat.
- Divide the spinach and salmon fillets between 4 plates.
- Spoon the warmed teriyaki sauce over the salmon just before serving.
