Glazed radish chips with teriyaki salmon

Name: Glazed radish chips with teriyaki salmon
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1/2 bunch Spring onions; 1 (approx. 450 g) white radish; 200 g Long grain rice; 7-10 Tbsp Salt; 4 Salmon fillets without skin (approx. 180 g each); 7-10 Tbsp Pepper; 2 TABLESPOONS Sunflower oil; 4 TABLESPOONS Teriyaki sauce; 2 TABLESPOONS Butter; 7-10 Tbsp juice of 1/2 lemon

AUTHOR
Zackary Austin

DIFFICULTY
very easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

1/2 bunch Spring onions
1 (approx. 450 g) white radish
200 g Long grain rice
7-10 Tbsp Salt
4 Salmon fillets without skin (approx. 180 g each)
7-10 Tbsp Pepper
2 TABLESPOONS Sunflower oil
4 TABLESPOONS Teriyaki sauce
2 TABLESPOONS Butter
7-10 Tbsp juice of 1/2 lemon

Directions

1
Leek onions wash, clean and cut the white in approx. 7 cm long pieces. Cut the spring onion green into fine rings and place in cold water. Peel and clean the radish and cut it into about 7 cm long sticks the thickness of the spring onions.
2
Prepare rice in boiling salted water according to package instructions.
3
Wash the fish, dab dry and season with salt and pepper. Heat the oil in a pan, fry the fish for about 5 minutes, turning it over, and coat it with Teriyaki sauce in between. Heat the fat in a large pan, fry the radish and long pieces of spring onion for about 3 minutes at medium heat, season with salt, pepper and lemon juice.
4
Arrange fish and radish vegetables on plates and sprinkle with spring onion rings. Serve with rice.