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Teriyaki Barbecue Salmon Steak with Garlic Spinach (Serve 4)
Ingredients Amount Marinade Amount
Salmon Steak
4 pieces
Lee Kum Kee Japanese Style Soy Sauce
1/4 cup
Dried shitake mushroom
 12 pieces Lee Kum Kee Sesame oil
 1 teaspoon
Green onion (shredded) 2 stalks Teriyaki marinade 1/4 cup
Water 4 cups Honey 1 tablespoon
Vegetable oil 1 tablespoon
Spinach 2 cups
Salt Pinch
Lee Kum Kee Minced garlic 2 teaspoons
   
 
  Methods:
  Soaked dried mushroom in 2 cups of boiling water until soft. Remove stalks and set aside.
  Marinate salmon steaks and mushrooms with teriyaki marinade, Lee Kum Kee Japanese Style Soy Sauce, honey, and Lee Kum Kee Sesame Oil for 15 minutes.
  Heat the vegetables oil in a non-stick saucepan; cook salmon and mushroom over high heat for 3 minutes on each side.
 

While the salmon is cooking, add minced garlic, salt and spinach into 2 cups of boiling water. Cook spinach until soft.

  Pour the reserve marinade into the fish and simmer for 5 minutes
  Remove salmon steak, topped with mushrooms and spring onions and serve over bed of spinach.
     
Written By: Sylvia See Way Lam APD
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