Salmon Teriyaki on a Bed of Vegetables

with Herbeus Coriander


for 2 servings
  • 2 salmon fillets
  • 3 tbsp teriyaki sauce
  • 2 tbsp sesame oil
  • 1 tbsp sesame
  • 4 tbsp water
  • 1 zucchini
  • 75 g sugar snap peas
  • 75 g frozen peas
  • 1 tbsp soy sauce
  • 1 cup Herbeus coriander

This is how it’s done:

Step 1:
Marinate the salmon fillets with teriyaki sauce, sesame oil and sesame. Wrap in kitchen foil and leave to rest in the fridge for 30 minutes. 

Step 2:
Cut zucchini into slices and sauté in 1 tbsp sesame oil over medium heat together with sugar snap peas and frozen peas. After 1 to 2 minutes, deglaze with water and season with soy sauce. Let simmer for 2 minutes.

Step 3:
Fry the salmon on each side for 2 to 3 minutes and place it on the grid in the preheated oven (grill setting 160 °C) for 6 to 8 minutes. Turn every now and then.

Step 4:
Garnish with Herbeus coriander. Bon appétit!