I love a good piece of salmon. The flavour is unique and, if it’s cooked right, flakes apart so easily, no wonder it’s so popular!
This is an asian take on the classic salmon fillet. The combination of soy and teriyaki sauces really pack a flavourful punch, which you’ll love just as much as I did. Enjoy!
Serves 2 | Prep 10 Minutes | Cooking 15 Minutes
2 Salmon Fillets (boned)
Teriyaki Sauce (enough to coat)
Dark Soy Sauce (enough to coat)
Juice of 1/2 Lime
1 Red Onion (sliced)
1 Yellow Pepper (sliced)
Cherry Tomatoes (halved)
Button Mushrooms (halved)
1. Place the salmon fillets in a large bowl and pour over the soy and teriyaki sauce, along with the lime juice and leave to marinate in the fridge for 30 minutes if you have the time.
2. Pre-heat the oven to 200C (fan-assisted) and place the salmon on top of a large enough piece of foil and cover it completely. Cook on a baking tray with some water underneath it, for 12 minutes.
3. Meanwhile, heat a large frying pan over a medium-high heat and add some olive oil. Add the vegetables and fry for 8-10 minutes.
4. Once the cooking time is up, remove the salmon from the oven and add to a warm plate along with the vegetables and serve.
Serve with Rice or Couscous.