3 /4 cup Earth Family Teriyaki Sauce
6 oz Frozen Limeade, thawed
3 /4 cup Olive Oil,
Garlic, 2 tsp., minced
Salmon Steaks or Fillets, 4 (4 to 6 oz. each)
Combine Teriyaki Sauce, limeade, olive oil, and garlic in a gallon size zip-lock bag. Place salmon in marinade. Turn to coat and refrigerate for 30 minutes. Heat a heavy, nonstick skillet over medium high heat.
Remove salmon from marinade and place in skillet. Cook uncovered,
3-4 minutes. Turn salmon over and reduce heat to medium. Cook an additional 5-8 minutes. Use extra sauce over salmon. Serves 4.