Broiled Teriyaki Salmon

INSTRUCTIONS:

Portion: 6-8 oz. Atlantic Salmon filet

Sauce: CHEF MYRON’S PREMIUM TERIYAKI

Process: 1/2 oz. oil in a sizzle pan. Place filet in flesh side up.

Run under salamander.

When half way done, add 2 oz. CHEF MYRON’S PREMIUM TERIYAKI on top of fish.

Finish under salamander.

Garnish with slivered or chopped scallions prior to serving.

Serve on bed of julienne lettuce on bed of rice.