4 6-ounce salmon fillets
1 cup teriyaki sauce
1 tablespoon olive oil
3 bunches scallions
Cracked pepper
Place salmon fillets in a dish and cover with sauce straight from the bottle. Let marinate while you trim and slice 2 bunches of scallions so that each scallion has only one inch of green on top. Place trimmed scallions in a skillet with enough salted water to cover. Bring to a simmer and blanch about 3 minutes until soft. Drain and set aside.
Remove salmon from marinade. Reserve marinade. Press 1/2 teaspoon butcher-grind black pepper into skinless side of each salmon fillet. Heat 1 tablespoon olive oil in a non-stick skillet. Put salmon skin-side-up in pan and cook over medium-high heat for 3 minutes. Turn over and cook 2 more minutes.
Meanwhile, finely dice remaining scallions so that you have 1/2 cup. (Or do that in advance.) Add scallions to reserved marinade. Add marinade mixed with 1/4 cup water to salmon. Heat for 1 to 2 minutes, until salmon is cooked as desired. Serve immediately with boiled scallions. The pepper will be quite tamed by the cooking. Serves 4.
Thursday, December 09, 1999
