Tasty Salmon Teriyaki on a bed of seared cabbage slaw. This dish is simple to make, using ingredients you already have on hand. The seared cabbage slaw pairs perfectly with this dish.
- 6 pieces Fresh salmon fillets
- 3-4 tbsp soy sauce
- 3 tbsp light brown sugar *you can also use dark brown sugar or honey
- 4 cloves garlic
- black pepper
- red pepper flakes (optional)
- 1/4 head cabbage chopped
- 1 medium carrot
- 1 medium onion
- 2-3 tbsp teriyaki sauce *I use La-Choy
Clean and wash your fish thoroughly. Pat them dry with a paper towel to remove the moisture.
Prepare the marinade. In shallow dish, mix 1/4 cup soy sauce, 3-4 tbsp. of brown sugar, 2 garlic cloves squeezed, some fresh cracked black pepper and a pinch of red pepper flakes (optional). Coat your salmon fillets in the marinade, all around. Cover, and store in the fridge. Let it marinade for about 20-30 minutes.
Prepare your baking sheet, line it with foil. Set your fillets skin side down. Place the pan on the middle rack of the oven and set to broil. Bake for about 15-20 minutes until the top has caramelized a bit.
While the fish is in the oven, prepare the sauteed cabbage slaw. Chop the cabbage into thick chunks, chop up the carrots into strips, and chop up the onions into large chunks.
Preheat your skillet on high heat, add about 1 tbsp. of cooking oil. Add the chopped veggies to the pan and sauteed for about 2-3 minutes, until they have tenderized a bit, but still slightly crunchy. Lastly, add 2 cloves of garlic (squeezed) and add about 2-3 tbsp. of teriyaki sauce and mix all together in the skillet, about one 1 minute.
Time to serve. Plate the veggies, then place the fish fillets on top, or if you prefer you can set the veggies on the side.