Radish vegetables for teriyaki salmon

Name: Radish vegetables for teriyaki salmon
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 200 g Long grain rice; 7-10 Tbsp Salt; 1 white radish (about 450 g); 3 Spring onions; 4 Salmon fillets (approx. 180 g each); 2 TABLESPOONS Oil; 4 TABLESPOONS Teriyaki sauce; 7-10 Tbsp Pepper; 2 TABLESPOONS Butter; 1/2 Lemon

AUTHOR
Kristopher Marks

DIFFICULTY
very easy

RATING

Finely glazed with butter and lemon, the radish loses some of its pungency. This makes it the perfect fish companion

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

200 g Long grain rice
7-10 Tbsp Salt
1 white radish (about 450 g)
3 Spring onions
4 Salmon fillets (approx. 180 g each)
2 TABLESPOONS Oil
4 TABLESPOONS Teriyaki sauce
7-10 Tbsp Pepper
2 TABLESPOONS Butter
1/2 Lemon

Directions

1
Prepare rice in boiling salted water according to package instructions. Peel and wash the radish and cut into finger-thick sticks. Clean and wash spring onions. Cut some of the greenery into thin rings, cut the remaining spring onions into long pieces.
2
For the salmon, wash the fish and pat dry. Heat the oil in a pan. Fry the fish for about 3 minutes on each side, brushing with Teriyaki sauce. Season with pepper.
3
For the radish fries, heat butter in a second large pan. Fry the radish and spring onion pieces in it at medium heat for about 3 minutes. Season to taste with salt, pepper and lemon juice. Serve with the fish and spring onion rings. Serve with rice.