Problem Solvers on Facebook
ENTER NOW: Win $600 on CBS 6 at 6:30 a.m. this week

VIRGINIA THIS MORNING: Executive Chef Shannon Davis

This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated.

RICHMOND, Va (WTVR) - It's time to get your forks ready! Mt. Gilead Full International Ministries Executive Chef Shannon Davis shares his recipe for tasty Fresh Ginger Teriyaki Salmon with Basmati Rice.

Fresh Ginger Teriyaki Salmon (Featured Item)

Over Herbed Infused Basmati Rice

With a Fresh Spring Salad

Salmon Recipe

8oz Salmon (Skinless)

2oz brown sugar

4oz Kikkoman Teriyaki Sauce

3oz Chopped Fresh Ginger

To Make Marinade: Combine all ingredients.

Marinate Salmon for 2hrs in refrigerator, drain excess marinade and discard or if you would like a little extra sauce to glaze over your finished salmon. Bring extra marinade to a boil for at least 5min to remove any bacteria that may be present, set it aside keeping it warm until needed. Place Salmon in a medium hot skillet and cook on both sides beginning with the top side down first until your desired doneness. Salmon can also be cooked in the oven at 350 degrees for 15-20min.