Rinse your salmon slab and place in a foiled pan.
Sorry for the blurry pic, but I used a 1/4 cup of Guava Pineapple Teriyaki Glaze Soysauce.
Marinate the salmon for about 15 min.
Bake skin side down for 20 minutes at 400 degrees.
While that bakes you can get your greens ready. Our family uses kale and Swiss chard. You can also use collard greens.
Yum!! Heat up a fourth cup of teriyaki glaze and mayo, add after the bake,
In a pot, sauté some garlic in olive oil and add one can of your choice of broth.
First add the kale. Braise it for 8-10 min.
Season with salt and pepper. (Optional) Red pepper flakes, I like a little spice.
Add the Swiss chard at the last two min.
Serve and Enjoy!!
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