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 portioner
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 tsk. ginger grated; 1 fed garlic minced; 5 g cornstarch; 15 ml water; 1 spsk. olive oil; 0,5 tsk. sesame seed toasted (valgfrit); 1 stk. green onion sliced (valgfrit)

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.

En original opskrift af Forkin

Tid i alt: 35 min.
Portioner: 2
Sværhedsgrad: Mellem
Pr. portion: 516 kcal

Allergenoplysninger: kan indeholde fisk, gluten, sesam, soja, sojabønner og sulfitter. Kontrollér altid ingrediensernes emballage, hvis du har allergi.

Klargøring

Ingredienser

300 gsalmon fillet, skin on or off
250 gasparagus, woody ends trimmed
1 spsk.olive oil

teriyaki sauce

60 mlsoy sauce, gluten-free if needed
30 mlmirin
30 mlsake
15 gbrown sugar, packed
1 tsk.ginger, grated
1 fedgarlic, minced
5 gcornstarch
15 mlwater

garnish

0,5 tsk.sesame seed, toasted(valgfrit)
1 stk.green onion, sliced(valgfrit)

Udstyr

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

Fremgangsmåde

Trin for trin

1
Preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper for the asparagus.
Ca. 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.
Ca. 2 min.
3
In a separate tiny bowl, combine the cornstarch and water to create a slurry. Set aside.
Ca. 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.
Ca. 2 min.
5
Roast the asparagus in the preheated oven for 10-12 minutes, or until tender-crisp.
Ca. 12 min.
6
While the asparagus roasts, pat the salmon fillets dry with paper towels and season them with salt and pepper.
Ca. 1 min.
Kokkens note: Drying the salmon helps achieve a crispier skin.
7
Heat olive oil in a non-stick skillet over medium-high heat.
Ca. 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.
Ca. 5 min.
9
Flip the salmon and cook for another 2-3 minutes, or until cooked through to your desired doneness.
Ca. 3 min.
Kokkens note: 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.
Ca. 1 min.
12
Bring the sauce to a simmer, then slowly whisk in the cornstarch slurry.
Ca. 1 min.
Kokkens note: Whisk constantly to prevent lumps.
13
Cook the sauce, stirring constantly, for 1-2 minutes until it thickens to a glaze consistency.
Ca. 2 min.
14
Return the salmon fillets to the skillet and spoon the teriyaki glaze over them, coating evenly.
Ca. 1 min.
15
Serve the teriyaki salmon immediately with the roasted asparagus. Garnish with toasted sesame seeds and sliced green onions, if desired.

Pr. portion

Næringsindhold

67%Score

Kalorier: 516,4kcal
Protein: 35,1g
Kulhydrat: 24,9g
Fedt: 26,8g
Kostfibre: 3,2g
Sukker: 15,8g

Beregnet ud fra ingrediensmængderne i opskriften. Værdierne kan variere afhængigt af mærker og udskiftninger.

Bevar den gode smag

Opbevaring

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

Genopvarmning

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