Teriyaki salmon with mashed potatoes and carrot salad

Name: Teriyaki salmon with mashed potatoes and carrot salad
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 kg Potatoes; 7-10 Tbsp salt, nutmeg; 500 g Carrots; 1 Apples; 7-10 Tbsp 2 1⁄2 tablespoons sunflower oil; 100 ml apple juice; 2 TABLESPOONS Lemon juice; 4 pieces of salmon fillet (approx. 150 g each); 4 TABLESPOONS Teriyaki sauce; 200 ml Milk; 2-3 TABLESPOONS Butter

AUTHOR
Diane Archer

DIFFICULTY
very easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

1 kg Potatoes
7-10 Tbsp salt, nutmeg
500 g Carrots
1 Apples
7-10 Tbsp 2 1⁄2 tablespoons sunflower oil
100 ml apple juice
2 TABLESPOONS Lemon juice
4 pieces of salmon fillet (approx. 150 g each)
4 TABLESPOONS Teriyaki sauce
200 ml Milk
2-3 TABLESPOONS Butter

Directions

1
Peel and wash the potatoes and cook them in boiling salted water for about 20 minutes. In the meantime peel and wash the carrots. Wash and quarter the apple and remove the core. Grate carrots and apple roughly.
2
Mix well with 1⁄2 EL oil, apple and lemon juice.
3
Rinse salmon, pat dry and spread with Teriyaki sauce. Heat 2 tablespoons of oil in a frying pan and fry the salmon on each side for 3-4 minutes over medium heat.
4
Heat milk and butter in a pot. Drain the potatoes, add the milk mixture and mash everything with a potato masher to make puree. Season to taste with salt and nutmeg. Serve the mashed potatoes, salad and fish.