Teriyaki sesame salmon & crispy potatoes
Tender salmon glazed in a sweet-savoury teriyaki sauce and coated in toasted sesame seeds for extra crunch. Served with crispy, crushed potatoes finished with Kikkoman Sesame Oil and Kikkoman Soy Sauce for a satisfying finish.
Ingredients
Potatoes:
Salmon:
Crispy potato finishing:
To finish:
Salad:
Nutritional facts (per portion):
5,543 kJ / 1,327 kcalPreparation
Step 1
6 small potatoes – ½ tsp salt
Wash the potatoes and place them in a pan of salted water. Bring to the boil and cook until tender. Drain, then lightly crush each potato.
Step 2
400 g salmon fillets – ½ tsp salt – 1 pinch black pepper, freshly ground – 100 g toasted white sesame seeds
Season the salmon fillets with the salt and pepper, then press into the toasted white sesame seeds until coated.
Step 3
1 tbsp olive oil – 100 ml Kikkoman Teriyaki BBQ Sauce with Honey & Smoky Taste
Put the olive oil in a frying pan over a medium heat and cook the salmon from Step 2 until done. Remove the pan from the heat and brush the salmon with the Kikkoman Teriyaki BBQ Sauce Honey.
Step 4
1 tsp olive oil – 1 garlic clove, sliced – 4 tsp Kikkoman Toasted Sesame Oil – 4 tsp Kikkoman Naturally Brewed Soy Sauce
In a separate frying pan over a medium heat, cook the sliced garlic and crushed potatoes from Step 1 in the olive oil until crisp and golden. Drizzle with the Kikkoman Sesame Oil and finish with the Kikkoman Soy Sauce.
Step 5
1 tbsp Kikkoman Toasted Sesame Oil
Plate the crispy potatoes alongside the glazed salmon and drizzle the Kikkoman Sesame Oil over the salmon before serving.
Step 6
100 g mixed salad leaves – 1 tbsp Kikkoman Naturally Brewed Soy Sauce – 1 tbsp olive oil
Wash the salad leaves and drizzle with the Kikkoman Soy Sauce and olive oil. Serve with the crispy potatoes and salmon.
Tip
Turn off the heat before brushing the salmon with the teriyaki sauce to prevent it from burning.
Recipe-ID: 1808
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6 small potatoes – ½ tsp salt
Wash the potatoes and place them in a pan of salted water. Bring to the boil and cook until tender. Drain, then lightly crush each potato.
400 g salmon fillets – ½ tsp salt – 1 pinch black pepper, freshly ground – 100 g toasted white sesame seeds
Season the salmon fillets with the salt and pepper, then press into the toasted white sesame seeds until coated.
1 tbsp olive oil – 100 ml Kikkoman Teriyaki BBQ Sauce with Honey & Smoky Taste
Put the olive oil in a frying pan over a medium heat and cook the salmon from Step 2 until done. Remove the pan from the heat and brush the salmon with the Kikkoman Teriyaki BBQ Sauce Honey.
1 tsp olive oil – 1 garlic clove, sliced – 4 tsp Kikkoman Toasted Sesame Oil – 4 tsp Kikkoman Naturally Brewed Soy Sauce
In a separate frying pan over a medium heat, cook the sliced garlic and crushed potatoes from Step 1 in the olive oil until crisp and golden. Drizzle with the Kikkoman Sesame Oil and finish with the Kikkoman Soy Sauce.
1 tbsp Kikkoman Toasted Sesame Oil
Plate the crispy potatoes alongside the glazed salmon and drizzle the Kikkoman Sesame Oil over the salmon before serving.
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