Teriyaki with salmon and microgreens
How it works:
- Marinate the salmon fillets in the teriyaki sauce, sesame oil and sesame seeds, wrap in kitchen foil and leave to rest in the fridge for 30 minutes.
- Cut the zucchini into cubes and fry over a medium heat with the sugar snaps and peas in 1 tbsp of sesame oil. After 1 to 2 minutes, deglaze with water, season with soy sauce and simmer for 2 minutes.
- Then fry the salmon for 2 to 3 minutes on each side, place on a wire shelf for 6 to 8 minutes and place in a preheated oven (grill setting 160 °C). Turn occasionally.
- Serve with Herbeus Micro Greens coriander.
This is what you need for 2 people:
- 2 pcs. salmon fillets
- 3 tbsp teriyaki sauce
- 2 tbsp sesame oil
- 1 tbsp sesame seeds
- 4 tbsp water
- 1 zucchini
- 75 g sugar snap peas
- 75 g frozen peas
- 1 tbsp soy sauce
- 1 cup Herbeus Micro Greens coriander
Verwendete Produkte
