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Salmon with teriyaki sauce

Salmon with teriyaki sauce

 

PREPARATION TIME 45 MINS
SERVES 4 PEOPLE
DIETS GLUTEN-FREE (OPTIONAL)

INGREDIENTS
  • 4 x 4-5 oz (125g) portions of skin-less Bakkafrost salmon
  • 2 tsp lemon pepper (0.5 tsp per portion)
  • 4 tbsp Teriyaki and Sesame oil (1 tbsp per portion, gluten-free optional)
  • 4 tsp Sesame seeds (1 tsp per portion)
  • 8 small potatoes
  • 0.9 oz (25g) butter
  • 4 green asparagus
  • 4 slices of lemon

INSTRUCTIONS

STEP 1

Peel the potatoes and cook them in lightly salted water for about 40 minutes. (if you cut the potatoes into smaller pieces you can cut the cooking time).

STEP 2

Set the oven to 347 °F (175 °C).

STEP 3

Cut the brown fat off the salmon portions and place them in an ovenproof dish. Season with lemon pepper and then pour a layer of Teriyaki sauce on top. Sprinkle sesame seeds on top of the portions.

STEP 4

Bake in the center of the oven for about 20-25 minutes.

STEP 5

Meanwhile, drain the potatoes and mash with butter in the same saucepan. Add some milk if necessary. Season with salt, pepper and sugar. 

STEP 6

Serve with cooked green asparagus and slices of lemon.

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