Salmon Teriyaki on a Bed of Vegetables

© Herbeus Greens

Lachs Teriyaki auf Gemüsebett

© Herbeus Greens

Ingredients (Serves 2)

2
salmon fillets
3
tablespoons
teriyaki sauce
2
tablespoons
sesame oil
1
tablespoon
sesame seeds
4
tablespoons
water
1
zucchini
75
g
sugar snap peas
75
g
frozen peas
1
tablespoon
soy sauce
1
handful
fresh coriander
  • Place the salmon fillets in a dish and pour over the teriyaki sauce, sesame oil and sesame seeds and leave to rest in the fridge for 30 minutes, covered in kitchen foil.
  • Cut the courgettes into slices and heat 1 tbsp sesame oil in a frying pan, when hot add the courgettes, sugar snap peas and frozen peas and sauté for 2 minutes.
  • After 2 minutes, deglaze the pan with water and add the salmon fillets coating in the teriyaki mixture, season with soy sauce.
  • Simmer for 2 minutes, then place under the grill for 6 to 8 minutes until the salmon is cooked through.
  • Serve with the freshly chopped coriander scattered over the top. You'll be the talk of the party with this!