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

http://picasaweb.google.com/lh/photo/FlUWoxwq344elcQv7tplhEPDteeuqnyoSCRlyfpSKPc?feat=directlink