Baked Teriyaki Salmon with Root Salad

Although this course is intended as a relatively healthy starter, after you try it out you’ll wonder why you didn’t make it into a main course! This is a surprising mixture of root vegetables and asian flavor which is super easy to prepare and cook, with only eight ingredients, you’ll just have to try it out.

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Recipe for four persons

  • 800gr Salmon fillet (28oz)
  • 1 Medium sized fresh ginger root
  • 1 Red Chili pepper
  • 2 Limes
  • 1 Bottle thick Teriyaki saucer
  • 4 Medium sized carrots
  • Yellow turnip
  • 1 Fennel bulb

Finely chop the chili pepper, peel the zest from one lime and rub into the fillet, be careful not to peel into the white of the lime (mesocarp) it is terribly bitter. Finely grade roughly one tbsp fresh ginger over the fillet and cover with a generous amount of thick Teriyaki sauce.

Preferably store in a refrigerator for an hour or more to let the fillet absorb the marinade as best as possible.

Grade the carrots, yellow turnip and finely slice the fennel bulb and toss together. Squeeze juice from one lime and mix with one tbsp finely graded ginger and dress the root salad just before serving.

Heat the oven to 180 °C / 360 °F. Slice the salmon fillet into for even steaks and place on a non-stick oven tray. Bake for 15 – 20 minutes depending on the size of the steaks.

 

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