Salmon in Teriyaki with sugar snap peas

Name: Salmon in Teriyaki with sugar snap peas
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 300 g Wild rice mixture; 7-10 Tbsp Salt; 4 Salmon fillets (approx. 175 g each); 5-6 Tbsp Teriyaki sauce for fish; 7-10 Tbsp Pepper from the mill; 400 g Sweet peas; 3 TABLESPOONS Soy sauce; 3 TABLESPOONS Lime juice; 2 TABLESPOONS Honey; 1 TABLESPOON Sesame Oil; 1 heaped Tbsp sesame seeds (light and black); 7-10 Tbsp Oil

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

300 g Wild rice mixture
7-10 Tbsp Salt
4 Salmon fillets (approx. 175 g each)
5-6 Tbsp Teriyaki sauce for fish
7-10 Tbsp Pepper from the mill
400 g Sweet peas
3 TABLESPOONS Soy sauce
3 TABLESPOONS Lime juice
2 TABLESPOONS Honey
1 TABLESPOON Sesame Oil
1 heaped Tbsp sesame seeds (light and black)
7-10 Tbsp Oil

Directions

1
Cook rice in boiling salted water according to package instructions (20 minutes). In the meantime, wash the fish and pat dry. Coat baking tray with oil. Place fish on top and drizzle with Teriyaki sauce.
2
Season with salt and pepper and let it stand. Wash sugar snap peas, cut lengthwise into finer strips. Mix soy sauce, lime juice, honey and sesame oil. Cook the fish in a preheated oven (electric cooker: 225 °C/ convection oven: 200 °C/ gas: level 4) for approx. 10 minutes.
3
Cook the mangetouts in boiling salted water for about 4 minutes, drain. Roast sesame seeds briefly in a pan without fat. Toss the mangetouts and prepared sauce in it. Arrange vegetables and fish in portions.
4
Rice on the side.