Teriyaki Sauteed Spinach Recipes

SAUTEED SPINACH

Steps:

• Heat a large skillet. Melt the butter, then add the olive oil and chopped shallot. Cook until soft, about 3 minutes. Add the spinach and cook, stirring, until spinach is wilted. Season with salt and pepper and toss again. Serve warm.

SPEEDY TERIYAKI SALMON

Steps:

• Add the salmon to a shallow dish and pour the teriyaki sauce over the fillets. Using a pair of tongs, flip the fillets to coat them completely in the sauce.
• In a large skillet, heat the vegetable oil over medium-high heat. Add the fillets to the skillet and cook on the first side for 5 minutes, being careful not to let them burn. Carefully flip the fillets and cook another 2 minutes on the second side. Remove to a plate and set aside.
• Pour the remaining teriyaki sauce from the shallow dish into the hot skillet. Grate in the zest of 1/2 lime and allow the mixture to bubble and reduce for a few minutes. You do not want it to be super thick or sticky. Once reduced gently, nestle the salmon back into the skillet and spoon the sauce over top.
• Microwave the pouch of rice according to the directions on the package. Pour the rice onto a serving platter.
• Carefully transfer the salmon to the bed of rice. Spoon some sauce over top of the salmon and rice. Garnish the platter with the cilantro leaves. Cut the remaining lime into wedges and arrange along the edge of the platter for serving.

SAUTEED SPINACH

Steps:

• In a large skillet, saute the garlic in oil for 1 minute. Add wine. Bring to a boil; cook until liquid is reduced by half., Add spinach and salt; cook and stir for 2 minutes or just until spinach is wilted. Serve with a slotted spoon.

QUICK AND EASY SAUTEED SPINACH

Steps:

• Heat the olive oil in a large skillet over medium heat. Add the spinach to the skillet and cover; allow to cook 5 minutes. Stir in the garlic salt and cover again for another 5 minutes; remove from heat. Sprinkle with Parmesan cheese to serve.

TERIYAKI SALMON WITH GARLICKY SPINACH

Steps:

• Preheat the oven to 400°F.
• Whisk together tamari, ginger juice, mirin, half of the garlic, agave nectar, 1 tablespoon of the oil and wasabi powder in a small bowl.
• Arrange salmon in an oiled baking dish and pour half of the sauce over the fillets; reserve remaining sauce.
• Bake salmon, basting often with remaining sauce, until fillets are opaque and flake easily. about 18 minutes.
• Meanwhile, heat remaining 1 tablespoon oil in a large skillet over medium heat.
• Add remaining garlic and cook until golden.
• Add spinach and cook, stirring, until just wilted but bright green, about 3 minutes.
• When salmon is ready, arrange spinach on 4 plates, then top with salmon fillets.
• Garnish with sesame seeds and serve.

TERIYAKI SAUTEED SPINACH

Steps:

• Heat the oil in a large skillet over medium heat. Add the garlic and teriyaki sauce, then the spinach and pepper. Sautee until spinach is just wilted, about 3 - 4 minutes.

SAUTEED SPINACH

Steps:

• 1. Heat canola oil in a sauce pan over medium high heat. Add spinach all at once. Gently heat and stir spinach just until it becomes limp, about 3 to 4 minutes.2. Place onto serving dish, drizzle with teriyaki sauce and sprinkle with sesame seeds. Serve immediately.

SAUTEED SPINACH

Steps:

• 1. Heat canola oil in a sauce pan over medium high heat. 2. Add spinach all at once. Gently heat and stir spinach just until it becomes limp, about 3 to 4 minutes. 3. Place onto serving dish, drizzle with teriyaki sauce and sprinkle with sesame seeds. Serve immediately. Special instructions Source: canolainfo.org

TERIYAKI SPINACH SALAD

Steps:

• Heat stir-fry, teriyaki and sweet-and-sour sauces in 10-inch skillet over medium heat, stirring constantly, about 1 minute or until hot and bubbly.
• Add spinach, baby corn and mushrooms. Toss vegetables with dressing for about 1 minute or until well coated and spinach is wilted. Remove from heat; sprinkle with tomato and bacon-flavored bits.

TILAPIA WITH SAUTEED SPINACH

Steps:

• Place egg in a shallow bowl. In another shallow bowl, combine the bread crumbs, Italian seasoning, 1/2 teaspoon salt, garlic powder and paprika. Dip fillets in egg, then bread crumb mixture., In a large skillet, cook fillets in 3 tablespoons oil over medium heat for 4-5 minutes on each side or until golden brown and fish flakes easily with a fork. Remove and keep warm., In the same skillet, saute onion in remaining oil until tender. Add garlic; cook 1 minute longer. Stir in the spinach, pepper flakes, pepper and remaining salt. Cook and stir for 3-4 minutes or until spinach is wilted. Serve with fillets; sprinkle with walnuts.

TERIYAKI MARINADE II

Steps:

• In a large bowl, combine soy sauce, garlic, green onions, ginger, sugar and pepper. Add the vinegar, oil and Worcestershire sauce. Mix well.
• Marinate meat in this mixture for several hours before grilling outdoors.