John Myers
Salmon and Vegetable Pan
The perfect salmon and vegetable pan recipe with a picture and simple step-by-step instructions.
- 600 g Bunch of carrots
- 650 g Cabbage
- 1 bunch Spring onions
- 1 Red Chilli pepper
- 1 Red Ginger
- 4 Salmon fillets
- Oil
- 1 teaspoon Sugar
- Salt
- Pepper
- 4 tablespoon Teriyaki sauce
- Wash the carrots, quarter them a little green, cut the cabbage into strips, spring onions and chilli into rings, grate the ginger.
- Heat some oil in a pan, add the carrots and fry over medium heat while turning.
- Now sprinkle the sugar over it and let it caramelize, season with salt and pepper, remove and keep warm
- Put the cabbage and spring onions in the frying fat and fry for 3-4 minutes, add the ginger and chilli to the end of the roast, season, remove from the pan and mix with the carrots.
- Heat the oil in the pan and fry the fish on each side, season, drizzle with teriyaki sauce
- Put the vegetables on a plate, add the fish and serve with rice and a sauce.
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