TERIYAKI GLAZED SALMON
2 Tbsp. Avocado oil
1/4 cup Robert Rothschild Farm Sriracha Teriyaki Sauce
2 Scallions, thinly sliced
Salt and pepper
Place a sauté pan over medium heat. Season the salmon with salt and pepper. Place the salmon in the pan skin side down and cook for 4 – 6 minutes. Turn the salmon over and cook for another 4 – 6 minutes (or until the internal temperature reaches 145 degrees F). During the last minute the salmon is in the pan, add the Sriracha Teriyaki Sauce and let finish. Remove the salmon from the pan and serve with sliced scallions.