Teriyaki Salmon
Easy and delicious teriyaki salmon.
10 minutes
357kcal
0.8g
- Nutrition facts are for one serving.
Ingredients(Servings: 2)
Directions
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Lightly cover salmon in flour. Shred cabbage and divide mushrooms into individual stems.
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Heat up 1/2 tbsp of oil in pan, and fry cabbage and the mushrooms. Season with salt and pepper, remove from pan and leave on plate for later.
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Add another 1/2 tbsp of oil to same pan, fry both sides of salmon. When it is well cooked, add (A). While repeatedly flipping salmon over, mix well with sauce over medium heat. Be sure to leave some sauce.
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Arrange (2) on (3), and dress with remaining sauce.
Cooking Basics
Cabbage - bite-size pieces
Separate the leaves, remove the core, cut the leaves in half lengthwise, and then stack. Cut into 3 cm (1.2 in.) wide strips, then cut into 3 cm (1.2 in.) wide squares.
Shimeji mushrooms - cutting off the hard base
Many of the shimeji mushrooms available in stores have been cultivated in mushroom beds, causing the roots to be tighly squeezed together. To some the chaff is attached, so be sure to cut away this hard base before using.
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