Ingredients

Instructions

1. 1

   Prepare Salmon Glaze

   In a small bowl, whisk together teriyaki sauce, 1 tbsp sesame oil, grated ginger, and minced garlic. Pat the salmon fillets dry and place them in a shallow dish. Pour half of the teriyaki glaze over the salmon, ensuring each piece is coated. Let marinate for at least 5 minutes while you prepare the greens.

2. 2

   Cook Salmon

   Heat a large non-stick skillet or cast-iron pan over medium-high heat. Place the salmon fillets, skin-side down if using skin-on, in the hot pan. Cook for 4-5 minutes until the skin is crispy and releases easily. Flip the salmon and cook for another 3-5 minutes, depending on thickness, until cooked through. Brush with remaining glaze during the last minute of cooking.

3. 3

   Stir-Fry Greens

   While the salmon cooks, heat 1 tbsp vegetable oil in a separate large skillet or wok over medium-high heat. Add the mixed greens and stir-fry for 1-2 minutes until they begin to wilt. Add 1 tbsp soy sauce and 1 tsp sesame oil, and toss to combine. Cook for another minute until greens are tender-crisp.

4. 4

   Serve

   Serve the teriyaki salmon fillets alongside the stir-fried greens. Spoon any extra pan sauce over the salmon. Garnish with sesame seeds if desired, and serve with cooked brown rice or quinoa.