Ingredients
Equipment
Method
- Pour teriyaki sauce over salmon. Marinate for 30 minutes.
- Add oil to a large skillet over medium heat, but do not allow it to smoke. Place salmon skin-side down in pan, cook for two minutes.
- Flip fillets, pour in any remaining marinade and continue to cook for 5 to 6 minutes until they flake easily with a fork.
- Meanwhile, in a separate skillet, heat toasted sesame oil over medium heat, add snow peas. Sauté for about 5 minutes, until snow peas are tender but still slightly crisp.
- Serve salmon over or alongside snow peas. Top with scallions to serve.
- Enjoy!
Notes
- Storage: Leftover salmon can be stored in an airtight container in the refrigerator for up to three days. Be sure to keep the snow peas separate to maintain their crispness.
- Freezing: You can freeze cooked salmon for up to three months. Thaw in the refrigerator overnight before reheating.
- Pairing: Serve with steamed rice or quinoa for a wholesome meal. A light cucumber salad on the side can add freshness.
- Variations: For a bit of heat, add some chili flakes to the teriyaki sauce. Alternatively, try adding a splash of lime juice for a citrusy twist.
- Garnishing: Experiment with garnishes like sesame seeds or fresh cilantro to add another layer of flavor and presentation.