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 porcje
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 łyżeczka ginger grated; 1 ząbek garlic minced; 5 g cornstarch; 15 ml water; 1 łyżka olive oil; 0,5 łyżeczka sesame seed toasted (opcjonalnie); 1 szt. green onion sliced (opcjonalnie)

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.

Oryginalny przepis autorstwa Forkin

Łączny czas: 35 min
Porcje: 2
Trudność: Średni
Na porcję: 516 kcal

Informacja o alergenach: może zawierać ryby, gluten, sezam, soja i siarczyny. W razie alergii zawsze sprawdzaj opakowania składników.

Przygotowanie stanowiska

Składniki

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

teriyaki sauce

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

garnish

0,5 łyżeczkasesame seed, toasted(opcjonalnie)
1 szt.green onion, sliced(opcjonalnie)

Sprzęt

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

Sposób przygotowania

Krok po kroku

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

Na porcję

Wartości odżywcze

67%Ocena

Kalorie: 516,4kcal
Białko: 35,1g
Węglowodany: 24,9g
Tłuszcz: 26,8g
Błonnik: 3,2g
Cukry: 15,8g

Wartości oszacowano na podstawie ilości składników w przepisie. Mogą się różnić zależnie od marki i zamienników.

Przechowuj prawidłowo

Przechowywanie

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

Odgrzewanie

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