Teriyaki salmon with wasabi mashed potatoes and sesame peppers
easy
50 mins
50 mins
Ingredients
- 500 g Salmon fillet (without skin)
- 50 ml Teriyaki sauce
- 2 TABLESPOONS liquid honey
- 7-10 Tbsp juice of 1/2 lemon
- 2 TABLESPOONS Oil
- 1 kg Potatoes
- 7-10 Tbsp Salt
- 250 g Sweet peas
- 200 ml Milk
- 25 g Butter
- 2 TABLESPOONS Wasabi
- 7-10 Tbsp grated nutmeg
- 1 TABLESPOON Sesame Oil
- 1 TEASPOON hulled sesame seed
- 2-3 TABLESPOONS chienese barbecue sauce (Hoi Sin sauce)
- 7-10 Tbsp Dill
- 7-10 Tbsp Oil
Directions
- 1
Wash the salmon fillet, dab dry and cut into 4 slices. Mix Teriyaki sauce with honey, lemon juice and oil. Drizzle the fillets with Teriyaki sauce and cover and chill for about 20 minutes. Peel and wash potatoes and cook in boiling salted water for 20-25 minutes. Wash and clean the mangetouts and cut them in half lengthwise at an angle
- 2
Place the salmon on an oiled baking tray and cook in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for approx. 15 minutes. Heat milk and butter in a small pot. Drain the potatoes, add the milk-butter mixture and mash everything with a potato masher. Mix with wasabi, season with salt and nutmeg. Keep mashed potatoes warm
- 3
Heat sesame oil in a pan. Fry the sugar snap peas in it for about 2 minutes, then add the sesame seed. Fry for 1-2 more minutes until the sesame seeds are golden brown. Remove salmon from the oven. Arrange mashed potatoes, sugar snap peas and salmon on plates. Drizzle salmon with barbecue sauce and garnish with dill
Nutrition Facts
650 kcal
54 g
33 g
33 g
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