Asian Week - Thursday Night

Epicure's Steamed Teriyaki Salmon with Spinach

Ingredients

• 4 – 4 - 6 oz (112 - 170 g) salmon fillets
• 1 recipe Epicure's Light Teriyaki Sauce, prepared (find recipe online)
• 4 cups (1 L) fresh spinach leaves, washed and drained
• Fresh squeezed lemon juice, to taste

Instructions

1. Marinate salmon in Epicure's Light Teriyaki Sauce for a minimum of 15 minutes, or refrigerate for up to 1 hour.
2. Fill an Epicure's Eclipse® Coated Wok with about 3” (7.5 cm) of water and bring to a rolling boil. Place spinach leaves on bottom of bamboo steamer and top with salmon.
3. Cover steamer with lid and snugly place inside Epicure's Eclipse® Coated Wok. Steam salmon and spinach over boiling water for 8 - 10 minutes, or until fish flakes easily with a fork.
4. Squeeze lemon juice over salmon and spinach before serving.

Per Serving : Calories 200, Fat 8 g (Saturated 1 g, Trans 0 g), Cholesterol 60 mg, Sodium 530 mg, Carbohydrate 7 g (Fibre 2 g, Sugars 3 g), Protein 25 g.

Tip: Serving Suggestion: Serve with steamed brown rice.