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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