TERIYAKI SALMON WITH SCALLIONS

4 (6-ounces each) boned center-cut salmon fillets with skin on
1/2 cup teriyaki sauce
1/2 cup chopped scallions
1/2 teaspoon coarse-ground black pepper
2 tablespoons water

Place salmon in a 1-gallon zip-seal bag and add teriyaki sauce. Seal bag and toss to coat. Let marinate 5 minutes.

Remove salmon from marinade, reserving the teriyaki sauce. Press a portion of the black pepper into the skinless side of each salmon fillet.

Heat 1 large or 2 smaller nonstick skillets over high heat. Reduce heat to medium-high and put salmon, skin side up in pan(s) and cook 3 minutes. Turn over and cook 2 minutes more.

Meanwhile, combine scallions, reserved marinade and water. Add to skillet. Heat 1 to 2 minutes or until salmon is cooked as desired.

Serve immediately with pan sauce.

Makes 4 servings
Source: Entertaining 1-2-3: More than 300 Recipes for Food and Drink Using Only 3 Ingredients by by Rozanne Gold

Category:  Main Dishes, Fish, Shellfish
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