Japanese teriyaki salmon with broccoli
From the foundersHans Hammar·Co-founder & CFO
A lightning-quick Japanese dish of pan-fried fresh salmon fillet in a rich teriyaki glaze, served with sautéed broccoli and spring onion.
Ingredients
1 serving
- 250 gfresh salmon fillet
- 300 gbroccoli
- 2 stspring onion
- 1 stgarlic clove
- 1 tskfresh ginger
- 1.5 mskJapanese soy sauce
- 1 mskmirin
- 0.5 msksesame oil
- 1 tsksesame seeds
How to make it
- 1
Cut the broccoli into smaller florets. Slice the spring onion and grate the garlic and ginger.
- 2
Mix the soy sauce, mirin, grated ginger and garlic in a small bowl to make the glaze.
- 3
Heat the sesame oil in a frying pan over medium-high heat. Add the broccoli and sauté for 4–5 minutes until nicely coloured but still crisp. Remove from the pan.
- 4
Raise the heat slightly and add the salmon fillet skin side down (if it has skin). Fry for about 3 minutes per side until the salmon is almost cooked through.
- 5
Lower the heat and pour the glaze over the salmon in the pan. Let the sauce bubble and thicken for about 1 minute while you spoon it over the salmon.
- 6
Plate the salmon and broccoli and top with sliced spring onion and sesame seeds.
Kitchen tips
- Make sure the pan is properly hot before adding the salmon so you get a good sear without the fish drying out.
- Add a tablespoon of water to the pan while sautéing the broccoli if you want it to steam through faster.
AI-generated content. Always verify ingredients and allergen information yourself.
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