John Myers
Ingredients for 2 servings:
- 4 fish fillets (wild salmon fillets)
- 500 g asparagus, green
- 2 pointed peppers, red
- 5 tomatoes, Roma
- 2 spring onions
- 2 tbsp sesame seeds
- Soy sauce, Tamari-
- Honey
- Oil (peanut oil)
- pepper
- chili
Instructions
Working time approx. 25 minutes; Total time approx. 25 minutes
Place the wild salmon in a baking dish, season with pepper, and baste with a marinade made from honey, tamari sauce, and peanut oil. Bake in the oven at 180°C (convection oven) for about 20 minutes, basting with the marinade from the baking dish occasionally. Clean and wash the peppers and cut into strips. Peel the asparagus at the bottom, remove the ends, and cut the stalks into bite-sized pieces. Wash and quarter the tomatoes, wash the spring onions, and slice them into rings. Heat peanut oil in a wok, add the leek rings and asparagus. Sauté everything, then add the peppers. When the mixture is slightly firm to the bite, stir in the tomatoes and the 2 tablespoons of sesame seeds. Season the vegetables to taste with honey, tamari sauce, and chili. We also served a small portion of basmati rice as a side dish.
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