DinnerMain Course

Teriyaki Salmon with Roasted Asparagus

Name: Teriyaki Salmon with Roasted Asparagus
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2 racions
Cuisine: japanese
Ingredients: 300 g salmon fillet skin on or off; 250 g asparagus woody ends trimmed; 60 ml soy sauce gluten-free if needed; 30 ml mirin; 30 ml sake; 15 g brown sugar packed; 1 ct ginger grated; 1 gra garlic minced; 5 g cornstarch; 15 ml water; 1 cs olive oil; 0,5 ct sesame seed toasted (opcional); 1 u green onion sliced (opcional)

This recipe features pan-seared salmon fillets glazed with a homemade teriyaki sauce, served alongside tender roasted asparagus. It's a flavorful and healthy meal that comes together quickly for a weeknight dinner.

Una recepta original de Forkin

Temps total: 35 min
Racions: 2
Dificultat: Mitjana
Per ració: 516 kcal

Informació sobre al·lèrgens: pot contenir peix, gluten, sèsam, soja i sulfits. Si teniu al·lèrgies, comproveu sempre els envasos dels ingredients.

Preparació prèvia

Llista d’ingredients

300 gsalmon fillet, skin on or off
250 gasparagus, woody ends trimmed
1 csolive oil

teriyaki sauce

60 mlsoy sauce, gluten-free if needed
30 mlmirin
30 mlsake
15 gbrown sugar, packed
1 ctginger, grated
1 gragarlic, minced
5 gcornstarch
15 mlwater

garnish

0,5 ctsesame seed, toasted(opcional)
1 ugreen onion, sliced(opcional)

Estris

tongs · baking sheet · parchment paper · oven · whisk · small bowl · non-stick skillet

Elaboració

Pas a pas

1
Preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper for the asparagus.
Uns 5 min
2
In a small bowl, whisk together the soy sauce, mirin, sake, brown sugar, grated ginger, and minced garlic for the teriyaki sauce.
Uns 2 min
3
In a separate tiny bowl, combine the cornstarch and water to create a slurry. Set aside.
Uns 1 min
4
Toss the trimmed asparagus with a drizzle of olive oil, salt, and pepper. Spread them in a single layer on the prepared baking sheet.
Uns 2 min
5
Roast the asparagus in the preheated oven for 10-12 minutes, or until tender-crisp.
Uns 12 min
6
While the asparagus roasts, pat the salmon fillets dry with paper towels and season them with salt and pepper.
Uns 1 min
Nota de cuina: Drying the salmon helps achieve a crispier skin.
7
Heat olive oil in a non-stick skillet over medium-high heat.
Uns 1 min
8
Once the oil is shimmering, place the salmon fillets skin-side down in the hot skillet. Cook for 4-5 minutes until the skin is crispy.
Uns 5 min
9
Flip the salmon and cook for another 2-3 minutes, or until cooked through to your desired doneness.
Uns 3 min
Nota de cuina: Cooking time will vary based on thickness. Salmon is done when it flakes easily with a fork.
10
Remove the cooked salmon from the skillet and set aside on a plate.
11
Reduce the heat to medium-low. Pour the teriyaki sauce mixture into the same skillet.
Uns 1 min
12
Bring the sauce to a simmer, then slowly whisk in the cornstarch slurry.
Uns 1 min
Nota de cuina: Whisk constantly to prevent lumps.
13
Cook the sauce, stirring constantly, for 1-2 minutes until it thickens to a glaze consistency.
Uns 2 min
14
Return the salmon fillets to the skillet and spoon the teriyaki glaze over them, coating evenly.
Uns 1 min
15
Serve the teriyaki salmon immediately with the roasted asparagus. Garnish with toasted sesame seeds and sliced green onions, if desired.

Per ració

Nutrició

67%Puntuació

Calories: 516,4kcal
Proteïnes: 35,1g
Hidrats de carboni: 24,9g
Greixos: 26,8g
Fibra: 3,2g
Sucre: 15,8g

Estimació basada en les quantitats dels ingredients. Els valors poden variar segons les marques i les substitucions.

Conservació

Com conservar-ho

Store any leftover salmon and asparagus in an airtight container in the refrigerator.

Com reescalfar-ho

Gently reheat salmon in a microwave or oven on low heat to prevent drying out. Asparagus can be reheated similarly.