Easy and healthy Salmon Teriyaki you can make in minutes..
Hello September! — errr, well, technically this post was meant yesterday because this was yesterday’s lunch.
It’s the start of the BER months, people — and I am as excited as Ykaie for the holidays. Hide all your swimsuits ’cause it’s time for celebrations, indulgence, and decadent desserts. It’s a bit different for me this year, though. I’m keeping the indulgence and the decadent desserts at a minimum. It’s been two months since I gave birth and I think it’s about time that I start losing my pregnancy weight gain. I gained 60 freaking pounds! That’s about 28 Kilos! I already lost 20 lbs the last couple of sleepless months and I have 40 more to go — well, 50 if you want to take into account the “last 10 lbs” every woman wants to lose. All the clothes in my closet doesn’t fit and I was shocked when I tried on a couple of blouses and a trouser at the department store.
When I made this Salmon Teriyaki yesterday, I told myself that instead of eating a rice bowl I’ll just eat the salmon with the sautéed spinach, hence the photo above. But rice is so hard to resist, so I got myself about half a cup to satisfy my cravings.
This September is just the right time to eat healthier and watch my portions. I’ll be watching my rice intake too! Well I’ll try my best. Being so active in food blogging makes it doubly hard for me but I will try.
Wish me luck.
This easy Salmon Teriyaki recipe was made using Kikkoman Teriyaki Sauce which I’m kind of not satisfied with. I’d rather use Kikkoman Teriyaki Marinade which I used when I made my Chicken Teriyaki Bowl.Print
- 2 salmon fillets
- 1 cup of your favorite Teriyaki Sauce, I used Kikkoman Teriyaki Sauce
- OR this Teriyaki Sauce
- 2 bowls of cooked rice
- 3 cups fresh spinach
- 3 cloves garlic, minced
- salt and pepper
- sesame seeds and spring onions for garnish
- Preheat oven to 400ºF (204ºC) .
- Lightly oil a baking pan,
- Place salmon fillets on the pan and brush with teriyaki sauce. Make sure you coat it well.
- Bake until the fish flakes easily with a fork, about 14-15 minutes.
- In a non-stick skillet, sauté garlic and 1 tbsp canola oil. Add fresh spinach. Keep sauté eing until spinach is wilted.
- Season with salt and pepper to taste.
- Serve salmon immediately with rice and sautéed spinach.