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#WFD – Salmon Teriyaki with Roasted Vegetables
Arrange the roasted veggies on a platter, top with the hot salmon and garnish with microherbs.
POLOKWANE – Teriyaki is a cooking technique used in Japanese cuisine in which foods are broiled or grilled with a glaze of soy sauce, mirin, and sugar.
What’s for Dinner says this is an elegant dinner-party dish: fresh Norwegian salmon is quickly marinated in teriyaki sauce, flash-fried, then served on a bed of piping-hot roasted veggies of your choice.
Ingredients
- 500g Norwegian salmon, skin on
- 60ml teriyaki sauce
- salt and freshly ground black pepper
- 500g assorted roasting vegetables
- a little olive oil, for drizzling and frying
- 1 x KNORR Roasted Vegetables Veggie Bake Sauce
- microherbs, for garnish
Method
- Preheat oven to 180°C. Place the salmon on a tray with a little depth, sprinkle over the teriyaki sauce and season to taste with salt and pepper. Put the tray in the fridge to marinate for 30 – 45 minutes.
- Arrange the roasting vegetables in a separate baking pan and drizzle with a little olive oil. Sprinkle the veggies with half the contents of the sachet of KNORR Roasted Vegetables Veggie Bake and toss well to combine.
- Roast the vegetables at 180°C, tossing them every 10 minutes and adding more Veggie Bake if necessary, for about 30 minutes, or until tender.
- Heat a little olive oil in a seperate large frying pan. When the oil is very hot, place the salmon skin-side down in the pan and cook for about 3 – 4 minutes, or until the skin is crisp. Flip the fish over and fry for a further few minutes, or until cooked to your liking.
- Arrange the roasted veggies on a platter, top with the hot salmon and garnish with microherbs.
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