Salmon in Spicy Teriyaki Sauce
600 gram Salmon fillet
80 gram Brussels sprouts-cleaned and trimmed
40 gram Red Pepper-chunky chopped
40 gram Green beans-sliced
1 Onion-peeled and halved
1 bulb Garlic-bruised and peeled
3 tablespoon Rapeseed oil
1 Lemon-thinly sliced
1 Red chilli-thinly sliced
5 gram Coriander leaves
Ingredients for teriyaki sauce:
1 tablespoon Light soy sauce
1 tablespoon Dark soy sauce
1 tablespoon Soft brown sugar
1/4 tablespoon Garlic powder
1/4 tablespoon White pepper
-Pre-heat the oven at 200 Celsius.
-Mix the light soy sauce, dark soy sauce, soft brown sugar, garlic powder and white pepper in the small boil. Set aside.
-Gently fry the brussels sprouts and onion in 1 tablespoon of vegetable oil in the ovenproof pan. Cook until they turn slightly soften.
-Place the salmon fillet/s into the same pan.
-Pour the Teriyaki sauce all over the salmon.
-Cover with foil paper or the ovenproof lid.
-Bake for 15 minutes then add the pepper, green beans, red chili, and lemon slices.
-Put it back in the oven for further 10-12 minutes.
-Remove the pan out of the oven and leave for further 5 minutes with the lid on.
-Open the lid, drizzle the rest of the rapeseed oil and garnish with coriander leaves. It can be served hot or cold.
-This is a one-pot cooking dish. It used Haufson Asteroid Premium Casserole pot which makes my life much easier.
-Haven’t got this oven proof pan/pot? You can cook the vegetable in the normal frying pan and transfer into the baking tray, lay the salmon fillet on the top. Then cover it with foil paper.
-Not keen on Salmon? Check this whole Thai Seabass recipe and see if you like it?