Oftentimes, the Japanese food you find in America has been soaked in salty, sticky sauces to appeal to our tastes. However, these Americanized dishes don’t reflect the fresh simplicity associated with authentic Japanese cuisine.
This subtly beautiful Salmon Teriyaki with Snow Peas recipe calls for a few wholesome ingredients. Gorgeously glistening filets marinate in a delicious teriyaki glaze, soaking up nutritious, bold flavors while spending some time in the fridge. The smooth, flaky fish is then cooked to tasty perfection and accompanied by tender-crisp snow peas. Absolutely heavenly!
Yields: 4 servings | Calories: 389 | Total Fat: 26g | Saturated Fat: 5g | Trans Fat: 0g | Cholesterol: 78mg | Sodium: 1007mg | Carbohydrates: 6g | Fiber: 1g | Sugar: 4g | Protein: 41g | SmartPoints: 10
- 4 (5-ounce) wild caught salmon fillets
- 1/3 cup teriyaki sauce
- 1 tablespoon extra-virgin olive oil
- 1/2 cup sliced scallions (sliced diagonally)
- 1 cup snow peas
- 1 tablespoon toasted sesame oil
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.
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