

Salmon Teriyaki on a Bed of Vegetables
with Herbeus Coriander

Ingredients
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!
