Teriyaki Salmon
This homemade teriyaki sauce gives the salmon a sweet and salty flavour.
2 people
30 minutes
10 minutes
Ingredients
- 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
- 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
-
5
tbsp
Dark Soy Sauce
-
1
clove
Garlic
finely chopped
-
2
tbsp
Honey
-
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.
