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Salmon in Cornflake Crust with Teriyaki Ginger Sauce

Ingredients for 10 portions

Per portion: 2694 kJ / 643 kcal

  • 400 g salmon fillet (sushi quality)
  • Salt and freshly ground pepper
  • 2-3 tbsp. wheat flour
  • 3 eggs
  • 100 g cornflakes
  • 4 tbsp. vegetable oil
  • 200 ml Kikkoman Teriyaki Ginger Sauce
  • 40 g butter


Preparation time: 20 mins

Dab the salmon dry, cut into approx. 2.5 cm wide pieces, season with salt and pepper and coat with flour. Whisk the eggs. Dip the salmon pieces in the egg first, then in the cornflakes. You might have to press the cornflakes down.

Heat up the oil in a pan and fry the salmon for 1-2 minutes on each side.

Heat up the Teriyaki Ginger Sauce in a pan and melt the butter in it. Pour the sauce onto plates and put the salmon on top and serve hot. Garnish with physalis and mangold salad if you like.