SALMON IN SPICY TERIYAKI SAUCE - Thai Food Made Easy
3573
page-template-default,page,page-id-3573,qode-quick-links-1.0,ajax_fade,page_not_loaded,,qode_grid_1300,footer_responsive_adv,hide_top_bar_on_mobile_header,qode-content-sidebar-responsive,qode-theme-ver-11.1,qode-theme-bridge,wpb-js-composer js-comp-ver-5.6,vc_responsive
 

SALMON IN SPICY TERIYAKI SAUCE

Salmon in Teriyaki Sauce

Salmon in Spicy Teriyaki Sauce 

Serving: 4

Ingredients:

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

Method

-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.

 

Tips:

-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?

Salmon in Spicy Teriyaki Sauce

[do_widget id=a2a_share_save_widget-2]