Teriyaki Salmon with Broccoli and New Potatoes

Teriyaki Salmon with Broccoli and New Potatoes

INGREDIENTS (makes 1 portion, scale up for more):

2 portions 150gr each of salmon fillet, skin on, thickly sliced
4 new potatoes
1 tbsp fresh dill
1 tbsp butter
4 broccoli florets
salt and black pepper, season to taste
knob of butter and dash of olive oil for frying

For the Teriyaki sauce:
2 tsp honey
4 tsp soy sauce, I use Kikkoman (get from Amazon here)
a pinch of ground ginger
1 crushed garlic clove

Prep time: 10min
Marinating time: minimum 30 min, best overnight
Cooking time: 20min, depending on the size of your portion
Total time: 2h 55min

METHOD:

Step 1:
Marinate the salmon.
Cut the salmon fillets into desired portions / size and place in a mixing bowl.
Add the Teriyaki sauce ingredients to the bowl and mix.
Cover and refrigerate for minimum 30 min, or overnight.

Step 2:
Wash and cut the new potatoes in half or if big enough in quarters. Place in a pan and boil for 20 min or until cooked.
Drain them in a colander and discard the water from the pan where the potatoes have been boiled. Add the potatoes back to the pan, add the butter and fresh dill, mix and slightly crush the potatoes with a fork.
At the same time, steam or boil the broccoli by adding the broccoli to a pan of boiling water or in a steamer until cooked to desired tenderness, c5min.
Note: I cook step 2 and 3 in parallel, cooking the fish in the last 10 min of the potatoes boiling.

Step 3:
Add olive oil and butter to a hot pan.
Wait until the butter is melted and frothing and place the salmon fillets skin side down initially, fry for 2 to 3 minutes per side or until cooked through.

Step 4:
Plate the fish (you may want to remove the skin at this stage), add the broccoli and season, as well as the new potatoes.

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