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Marinated Teriyaki Salmon with Avocado Crème
Total time
90 mins
Preparation time:
90 mins
Nutrition facts (per portion):
643 kJ / 153 kcal
Fat:
10.9 g
Protein:
6.8 g
Carbohydrates:
6.7 g
Ingredients for 10 portion(s)
- 300 g salmon (sushi quality)
- 45 ml Kikkoman Teriyaki Marinade
- 1 avocado
- 2 tbsp. mayonnaise
- 2 tbsp. dairy cream
- 1/2 mango
- 20 small, salty shortcrust pastry cases (from the baker)
- 2-3 sprigs of chervil
Preparation
Dab the salmon dry and cut into approx. 7 mm thick slices. Place the salmon in a freezer bag with the Teriyaki Marinade. Seal the bag so that it is airtight and leave to marinate in the fridge for approx. 30-60 minutes.
Halve the avocado, remove the pit and skin, and cut the flesh into large pieces. Blend the avocado, mayonnaise and cream. Peel the mango and cut it into very small cubes.
Drain the salmon, dab dry and cut into very fine cubes. Divide the salmon and mango cubes between the pastry cases, top with avocado crème and garnish with chervil.
Used products in this recipe
Total time
90 mins
Preparation time:
90 mins
Nutrition facts (per portion):
643 kJ / 153 kcal
Fat:
10.9 g
Protein:
6.8 g
Carbohydrates:
6.7 g
Ingredients for 10 portion(s)
- 300 g salmon (sushi quality)
- 45 ml Kikkoman Teriyaki Marinade
- 1 avocado
- 2 tbsp. mayonnaise
- 2 tbsp. dairy cream
- 1/2 mango
- 20 small, salty shortcrust pastry cases (from the baker)
- 2-3 sprigs of chervil
