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Salmon fillet in sesame coating with teriyaki sauce
Would you like to serve something very special this week, expand your cooking skills, and share and enjoy a special dish with your loved ones? Then try our masterpiece!
In addition to the particularly large amount of proteins, delicious and varied side dishes awaited you. Enjoy your masterpiece and the compliments for the successful feast!
salmon fillet in sesame coating
Allergens note, fish or fish products• Sesame seeds or sesame seed products• Soy• Cereals containing gluten (wheat) or products made from them.
Please also note the information on ingredients and allergens from the information above.
Nutritional Information;
Energy (kJ) 4581kJ
Energy (kcal) 1095 calories
Fat 54.0g
Saturated fatty acids 8.0g
Carbohydrates 94g
Sugars 28.0g
Protein 58g
Salt 6.0g
Ingredients;
400g Norwegian salmon fillet (Premium) ( contains fish or fish products )
20g sesame ( contains sesame seeds or sesame seed products )
150g basmati rice
1 piece Lime, waxed
15g Ginger
2 pieces clove of garlic
50ml Soy sauce ( contains soy, cereals containing gluten (wheat) or products made from them )
20g Honey
300g Broccoli
8g Cornstarch
1 piece red chili pepper, chopped
3 pieces carrot, sliced
1 piece spring onion, sliced
What you will find in your home;
300ml Water*
1 teaspoon sugar*
3 tablespoons olive or avocado oil
to taste salt
to taste pepperCooking Utensils;
• Big pot
• Mixing bowl
• Sieve
• Small pot
• Skillet
salmon fillet in sesame coating
Preparation
1. Heat plenty of water in the kettle.
Preheat the oven to 220°C top/bottom heat (200°C fan oven).
Peel the carrot and cut diagonally into slices approx. 0.5 cm thick. Halve the chili lengthways, deseed, and finely chopped. Place the carrot in a small casserole dish and top with 1 tsp sugar, and 1 tbsp oil, and mix together, chopped chili (if desired), salt, and pepper.
2. Place the salmon fillet, skin side down, in a second lightly greased casserole dish, add salt to taste, and spread the sesame seeds over the salmon so that it is well coated.
Bake the two casserole dishes in the oven for approx. 25 minutes until the fish is no longer translucent and the carrots are cooked.
3. Peel and finely chop the garlic, peel the ginger and also finely chop. Cut the white and green parts of the spring onion separately into fine rings. Quarter the lime.
In a large mixing bowl, fill in 300 ml water, add juice from half of the lime, soy sauce, honey, and cornstarch, and whisk together.
4. Fill in a medium cooking pot with 400 ml water, add salt and bring to a boil, once boil whisk the rice into the boiling water and cook for about 10 minutes until the rice is soft enough. Then pour the rice through a sieve.
In a small saucepan, add 1 tbsp oil and heat, sauté ginger, white spring onion rings, and half of the chopped garlic in it. Deglaze the contents of the pot with the prepared sauce and let simmer for 3 – 4 minutes. Season with salt and pepper and keep warm.
5. In a large skillet, add 1 tbsp of avocado or olive and heat, add in broccoli and the remaining garlic, if you like, and saute for approx. 1-2 minutes. Add in 200ml water and let it boil for 2 – 3 minutes until the water has completely evaporated.
6. Arrange the salmon fillet, wild rice, carrots, and broccoli on plates. Serve with teriyaki sauce and garnish with green spring onion rings. Add the remaining lime wedges. Enjoy your meal!
salmon fillet in sesame coating
salmon fillet in sesame coating
salmon fillet in sesame coating
salmon fillet in sesame coating
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