Teriyaki – A small batch

March 3, 2011 at 11:03 pm Leave a comment


Teriyaki salmon with baby bok choy

Chicken or Salmon
2 thin chicken breasts or 2 salmon steaks or fillets
1/3 cup Teriyaki Sauce
oil for sautéing

Marinate protein in 2 or 3 tablespoons of teriyaki sauce for about 30 minutes
remove protein from marinade, allow extra sauce to drip off, and pat dry with a paper towel

Heat oil in heavy-bottomed skillet
pan fry approximately 3-4 minutes
flip and add sauce to pan, simmer to thicken sauce
and serve

If you are unsure how to tell if the fish is done, stick the tip of a small knife into the center of the fish and take a peak inside to see if it’s still raw. If you are still not sure, place the tip of the knife to you lip, if it’s warm to the touch, the fish is done.


Entry filed under: For One or Two, Japanese, Low Carb, Main Course, Popular Ethnic Dishes. Tags: , , , .

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