Teriyaki Salmon with Scallions

• 4 6-ounce center-cut salmon filets, skin on
• 1 cup teriyaki sauce
• 3 bunches scallions

1. Remove any bones from salmon and discard.
2. Place salmon in bowl or shallow casserole.
3. Cover with teriyaki sauce.
4. Marinate for 5 minutes
5. Meanwhile, trim roots from scallions.
6. Trim 2 bunches of scallions so that each scallion has only 1 inch of green on top.
7. Place trimmed scallions in nonstick skillet with enough salted water to cover.
8. Bring to a boil, lower heat, and cook until scallions are soft, about 5 minutes.
9. Keep warm.
10. Remove salmon from marinade.
11. Reserve marinade.
12. Press 1/2 teaspoon of butcher-grind black pepper into skinless side of each salmon fillet.
13. Heat 1 very large or 2 smaller nonstick skillets until very hot.
14. Put salmon skin side up in pan(s) and cook over medium-high heat for 3 minutes.
15. Turn over and cook 2 more minutes.
16. Meanwhile, finely dice remaining scallions so that you have 1/2 cup.
17. Add to reserved marinade.
18. Add marinade and 1/4 cup water to salmon.
19. Heat for 1 to 2 minutes, until salmon is cooked as desired.
20. Serve immediately with boiled scallions.

center, teriyaki sauce, scallions

Taken from www.epicurious.com/recipes/food/views/teriyaki-salmon-with-scallions-102610 (may not work)