John Myers
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Teriyaki Salmon with Vegetables
The perfect teriyaki salmon with vegetables recipe with a picture and simple step-by-step instructions.
For the miso carrots
- 2 packet Mini carrots
- Fine sea salt
- 2 tbsp Olive oil
For the glaze:
- 1 tbsp Olive oil
- 3 Pc. Garlic cloves
- 2 tbsp Miso paste
- 1 tbsp Maple syrup
- Paprika
For the teriyaki salmon:
- 1 Pc. Fresh ginger
- 2 Pc. Garlic cloves
- 3 tbsp Soy sauce
- 2 tbsp Maple syrup
- 1 tbsp Mirin (sweet rice wine)
- Olive oil
- 4 Pc. Salmon fillet
- Sea-Salt
- Ground pepper
- Preheat the oven to 175 ° C. Wash the carrots carefully, dry them and place them on a baking sheet. Then moisten with olive oil and sprinkle with salt. Dress the carrots with the oil with tongs (or your hands). Then cook in the oven for 20 to 30 minutes, until the carrots are just beginning to brown but are still firm to the bite.
- Mix all ingredients for the glaze in a small bowl.
- Brush the miso sauce onto the carrots and put them back in the oven and cook for another 10 minutes if necessary. Serve warm.
Teriyaki salmon
- Put the ginger and garlic in a bowl and mix with the soy sauce, maple syrup, mirin and a little olive oil. Put the salmon fillets in a bowl and season with salt and pepper, then drizzle with the dressing. Cover the bowl with adhesive film and place in the refrigerator. Marinate the salmon for at least 20 minutes, two hours are better.
- Put a little oil on a large pan over medium heat. When the pan is hot, place the salmon skin side down in the pan and fry in the marinade. Fry for about 2-5 minutes (pay attention to the thickness of the fillet here), then add the rest of the marinade and fry for another minute until the salmon fillets are half done.
- Now turn the fish over and then fry on the other side for 3-4 minutes. Also drizzle with the sauce so that the salmon is well coated. Add a little water if the sauce is too thick.
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