Salmon in Cornflake Crust with Teriyaki Ginger Sauce
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Salmon in Cornflake Crust with Teriyaki Ginger Sauce
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Salmon in Cornflake Crust with Teriyaki Ginger Sauce

Salmon in Cornflake Crust with Teriyaki Ginger Sauce
Total time 20 mins
Preparation time: 20 mins
Nutrition facts (per portion): 2694 kJ / 643 kcal
Fat: 35.5 g
Protein: 29.5 g
Carbs: 49.5 g

Ingredients for 10 portion(s)

  • 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

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.

Used products in this recipe

Total time 20 mins
Preparation time: 20 mins
Nutrition facts (per portion): 2694 kJ / 643 kcal
Fat: 35.5 g
Protein: 29.5 g
Carbs: 49.5 g

Ingredients for 10 portion(s)

  • 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