Friday, August 6, 2010

Blackened Creole Teriyaki Salmon Meal or Over Salad

The Only Teriyaki Sauce I USE

1 Wild Alaska Salmon Fillet With Skin on Bottom
Frontier Blackened Creole Powder
1-2 TSP Crushed or Chopped Garlic 
1-2 TBSP Capers
Pompeian Pomegranate Vinegar
2 TBSP Kikoman Teriyaki Garlic & Green Onion Takumi Collection
Fat Free Cooking Spray
Organic Lemon Juice

Spray Disposable Broiler Tray or Pan Safe for Using in Broiler
Place Salmon in Pan Skin Side Down
Sprinkle Blackened Creole Powder over Salmon Lightly More IF YOU LIKE HEAT.
Add in Capers, & Garlic & Sprinkle around pan
Add Enough Vinegar To Cover Salmon and measure it, Then Add in Lemon Juice which should be 1/4 to 1/2 of the vinegar you added already. 

Put in Broiler and Cook Till Almost Done, Remove From Broiler and then Add in About 2 TBSP Teriyaki Sauce to cover Salmon. Finish Final 5-10 Minutes on LOW with the Teriyaki Sauce.

Remove and Cool A Little
Flake of the salmon from your fillet which you can eat as your meal with some brown rice, & lemony green beans. Or DO What I DO and Add this over a Romaine Salad.

In Large Bowl Add in your preferred amount of green romaine lettuce, sprinkle some oregano over salad, sprinkle fresh ground pepper over salad, add in your cooked salmon, sprinkle some good quality balsamic vinegar over salad, add in some shredded carrots, frozen marion blackberries, partially frozen california peaches, toss & enjoy.

Then the next day use the rest of your salmon for another salad.

See Finished Product Here

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