Teriyaki salmon, courgette fricassee, asparagus and spring onions
This lovely fricassee of green asparagus and baby onions takes only a few seconds to sear. The advantage of sautéing with a good olive oil is preserving the taste, nutrients and crunchy texture of vegetables. A beautiful salmon steak in teriyaki with lime and sesame pep leads you to happiness! Enjoy your meal!
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Ingredients
Portions:
4
200 g
salmon fillet with skin
100 g
green asparagus
50 g
courgette
20 g
spring onions
1 tbsp
low salt soy sauce
1 tbsp
mirin
1 tbsp
honey
1 tsp
lime juice
1 tsp
white sesame seeds
1 tbsp
sunflower oil
0.5 tsp
ground white pepper
Preparation
Prep time:
15 min
Cook time:
20 min
Total:
35 min
- In a small bowl, mix 1 tbsp soy sauce, 1 tbsp mirin, 1 tbsp honey, and 1 tsp lime juice to create the teriyaki marinade.
- Place the 200 g salmon fillet skin-side down in the marinade. Let it marinate for 10 minutes.
- Heat 1 tbsp sunflower oil in a non-stick pan over medium-high heat. Sear the salmon fillet, skin-side down, for 4 minutes, then flip and cook for another 3 minutes. Remove and set aside.
- In the same pan, quickly sauté 100 g asparagus, 50 g courgette, and 20 g spring onions for 3-4 minutes until tender-crisp. Season with 0.5 tsp ground white pepper.
- Serve the salmon over the sautéed vegetables. Garnish with 1 tsp white sesame seeds before serving.