Teriyaki salmon on sweet potato vegetables

Total time35 mins

5 minspreparation time

30 minscooking time

This salmon is particularly tasty: not only does it get a spicy-sweet flavour from the Kikkoman Wok Sauce - Teriyaki, but it also cooks gently on the bed of sweet potatoes and courgettes in the oven. Irresistible!

Ingredients

10 portion(s)

For the salmon:

1 ½ kg

courgettes, cut into approx. 7 mm thick slices

2 ½ kg

sweet potatoes, peeled and cut into approx. 5 mm thick slices

30 g

salt

10 g

pepper

150 g

rapeseed oil

150 g

balsamic vinegar

1 ½ kg

salmon, fresh, skinless, in fillets

200 ml

Kikkoman Wok Sauce - Teriyaki

For serving:

30 g

spring onions, finely sliced

20 ml

lime juice

5 g

sesame seeds, white and black

5 ml

Kikkoman Wok Sauce - Teriyaki

Allergens:

Soy, gluten, fish, sesame seeds

Total weight per portion:

450 g

Weight per ingredient:

Salmon approx. 145 g Vegetables approx. 300 g Garnish approx. 13 g

Preparation

Step 1

Preheat the oven to 200 ˚C fan assisted. Mix the courgettes and sweet potatoes with the salt, pepper, rapeseed oil and balsamic vinegar. Spread the vegetables on a flat gastronorm tray lined with greaseproof paper and bake in the oven for 20 minutes.

Step 2

Brush the salmon with the Kikkoman Wok Sauce - Teriyaki, place on the bed of vegetables and bake for a further 10 minutes.

Step 3

Serve the salmon with the vegetables on plates, drizzle with Kikkoman Wok Sauce - Teriyaki and lime juice, then garnish with the spring onions and sesame seeds.

Tip:

Leave a little space between the vegetables on the tray so they roast more evenly.

Recipe-ID: F1062

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