Chef RJ's Kitchen

Baked Teriyaki Salmon with Sauteed Tomatoes, Green Peppers and Cabbage, over White Rice

Bake Salmon- 8oz fresh Salmon seasoned with salt ,pepper, dried dill and lemon juice bake in a 400 degree oven for 10 to 12 minutes or to desired done-ness, remove from oven and prepare the sauce.

Teriyaki sauce- In a sallow sauce pan add 1 tsp chopped garlic, 1 tsp chopped ginger, 1 tsp oil and ½ tsp sesame oil cook for 1 min, add ½ cup orange juice, 1 cup soy, ½ cup brown sugar, and ½ cup Hoisin. Heat till sugar is melted. Dissolve 1Tbsp corn starch in 2 Tbsp water and add, cook till thickened. Remove from heat.

Sauteed Vegetables- take ½ small onion Julianne, 3 cloves garlic thinly sliced and cook in 2 tsp oil, add ½ green pepper cut into strips,, and a wedge of cabbage core removed and diced. cook till cabbae is wilt add 2 slice plum tomatoes.

To Plate- Add to your plate a nice mound of White rice, place your vegetables next to the rice and lay the Salmon along side both, spoon the Teriyaki sauce over the salmon and enjoy!!

Moma moma biscuits!!!