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Teriyaki salmon with asparagus
30 m active | 1 h total
Nutrition facts per serving:
  • Energy in kcal about 462
  • Fat about 33g
  • Carbohydrates about 5g
  • Protein about 35g
This is needed
This is needed for 4 people
To marinate the salmon
  • 4 tbsp soy sauce
  • 1 tbsp sesame oil
  • 1 tbsp rice vinegar
  • 1 garlic clove, finely grated
  • 1 tsp cane sugar
  • 600 g salmon fillets without skin, in 4 slices
  • 2 cm ginger, finely grated
  • 1.5 dl vegetable bouillon
  • 500 g thin green asparagus, lower third peeled
  • salt and pepper to taste
  • 1 organic lemon, grated zest and 2 tbsp of juice
To fry the salmon
  • oil for frying
  • a little pepper
  • 2 tbsp toasted sesame seeds
  • 2 tbsp preserved ginger
  • 0.25 tsp salt
  • 0.5 bunch coriander, torn into pieces
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And that's how it's done
And that's how it's done
To marinate the salmon
Whisk the soy sauce, sesame oil, rice vinegar, ginger, garlic and sugar. Brush the salmon with the marinade, cover and leave to marinate in the fridge for approx. 30 mins.
Bring the stock to the boil in a wide pan. Add the asparagus, cover and cook for approx. 8 mins. until just soft. Add the lemon zest and juice, season the asparagus and keep warm on the switched-off hob.
To fry the salmon
Heat the oil in a non-stick frying pan. Remove the salmon from the marinade, set aside the remainder of the marinade. Season the salmon, fry for approx. 3 mins. on each side, sprinkle with sesame seeds. Pour in the marinade, simmer for approx. 2 mins. Serve the salmon with the asparagus, pickled ginger and coriander.