By Chef Hiroshi Tanaka
Preparation Time: 10 minutes
Cooking Time: 15 minutes
Difficulty Level: Easy
Introduction: Chef Hiroshi Tanaka brings you a simple yet elegant main course featuring teriyaki salmon paired with sautéed greens. This dish showcases the perfect balance of flavors, with the sweet and savory teriyaki glaze enhancing the natural richness of the salmon. Hiroshi’s meticulous attention to detail ensures that every bite is a delight.
Ingredients:
- 2 salmon fillets
- 2 tablespoons teriyaki sauce
- 1 tablespoon sesame oil
- 2 cups mixed greens (spinach, kale, etc.)
- 1 clove garlic, minced
Instructions:
- Marinate the Salmon:
- Brush the salmon fillets with teriyaki sauce and let them marinate for at least 10 minutes. “The longer you marinate, the deeper the flavor,” Hiroshi advises.
- Cook the Salmon:
- Heat a skillet over medium-high heat. Add the salmon fillets, skin-side down, and cook for 3-4 minutes per side until the fish is cooked through and the teriyaki glaze is caramelized. “Perfectly cooked salmon should be slightly pink in the center,” Hiroshi says with precision.
- Sauté the Greens:
- In another pan, heat the sesame oil over medium heat. Add the minced garlic and sauté until fragrant. Add the mixed greens and cook until wilted and tender. “The sesame oil adds a nutty flavor that complements the salmon beautifully,” Hiroshi notes.
- Serve:
- Plate the salmon with the sautéed greens on the side. Drizzle any remaining teriyaki sauce over the top. “This dish is simple, yet refined. It’s all about letting the ingredients shine,” Hiroshi concludes.
Chef’s Note: “You can substitute the salmon with other fish like mackerel or even tofu for a vegan option. Adjust the cooking time accordingly.”
Nutritional Information:
- Calories: 400 per serving
- Protein: 30g
- Carbohydrates: 10g
- Fat: 25g
- Fiber: 3g
Chef Hiroshi Tanaka’s Teriyaki Salmon with Sautéed Greens is a refined, balanced dish that’s perfect for any occasion. Enjoy!
The quad kitchen 