RECIPE OVERVIEW
This homemade teriyaki sauce gives the salmon a sweet and salty flavour.
Ingredients Add to Shopping List
Serves: 2 people
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-
1 pinch Black Pepper
-
1 head Broccoli
broken into small florets -
2 - Carrots
chopped -
1 - Parsnips
chopped -
1 - Red Onion
chopped -
1 - Red Pepper
deseeded and chopped -
1 pinch Salt
-
1 tbsp SuperValu Extra Virgin Olive Oil
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1 bunch SuperValu Fresh Coriander
chopped -
2 - SuperValu Fresh Salmon Darnes
-
1 - Sweet Potatoes
chopped -
1 - Yellow Pepper
deseeded and chopped
For the Teriyaki Sauce
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5 tbsp Dark Soy Sauce
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1 clove Garlic
finely chopped -
2 tbsp Honey
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1 - Lime
zest and juice -
1 small Red Chilli
deseeded and chopped -
1 tbsp SuperValu Extra Virgin Olive Oil
-
2.5 cm SuperValu Fresh Ginger
peeled and finely chopped
Method
- Preheat the oven to 180°C/gas mark 4.
- Spread all the chopped vegetables on a baking tray. Drizzle with the olive oil, season with salt and pepper and roast for 30 minutes.
- While they roast, make the teriyaki sauce. Heat the olive oil in a pan set over a medium-high heat and fry the garlic, chilli and ginger for 3 minutes. Add the lime zest and juice, soy sauce and honey and cook for a few minutes more, until the sauce is reduced and sticky.
- Meanwhile, sear the salmon in a hot griddle pan for 2 minutes on each side.
- When the sauce has reduced, place the salmon in a baking dish and pour the teriyaki sauce on top. Cook in the oven for 15 minutes.
- Serve the salmon and the vegetables with some of the teriyaki sauce spooned over and garnish with fresh chopped coriander.
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