Teriyaki salmon with asparagus

Name: Teriyaki salmon with asparagus
Prep time: 30 min
Total time: 60 min
Yield: 4
Cuisine: Asian cuisine
Ingredients: 1 tsp cane sugar; 600 g salmon fillets without skin; 1 organic lemon; 500 g thin green asparagus; 2 cm ginger; 1 garlic clove; ½ bunch coriander; 2 tbsp toasted sesame seeds; a little pepper; ¼ tsp salt; salt and pepper to taste; 4 tbsp soy sauce; 1 tbsp rice vinegar; 1 tbsp sesame oil; oil , for frying; 2 tbsp preserved ginger; 1 ½ dl vegetable bouillon

I mostly know pickled ginger from having sushi – it's a great way to refresh the palate. I recently ordered salmon in a Parisian bistro and it came with pickled ginger, which I loved. Thanks to the freshness of the ginger, it is able to replace the well-known lemon wedge and makes an aromatic addition to the salmon marinated in soy sauce, ginger and garlic. I've used asparagus here, but broccoli or pak choi would also go beautifully.

Ingredients

4 people

Hint:

Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

To marinate the salmon

4 tbsp soy sauce

1 tbsp sesame oil

1 tbsp rice vinegar

2 cm ginger, finely grated

1 garlic clove, finely grated

1 tsp cane sugar

600 g salmon fillets without skin, in 4 slices

Asparagus

1 ½ dl vegetable bouillon

500 g thin green asparagus, lower third peeled

1 organic lemon, grated zest and 2 tbsp of juice

salt and pepper to taste

To fry the salmon

oil for frying

¼ tsp salt

a little pepper

2 tbsp toasted sesame seeds

2 tbsp preserved ginger

½ bunch coriander, torn into pieces

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How it's done

To marinate the salmon

Whisk the soy sauce, sesame oil, rice vinegar, ginger, garlic and sugar. Brush the salmon with the marinade, cover and leave to marinate in the fridge for approx. 30 mins.

Asparagus

Bring the stock to the boil in a wide pan. Add the asparagus, cover and cook for approx. 8 mins. until just soft. Add the lemon zest and juice, season the asparagus and keep warm on the switched-off hob.

To fry the salmon

Heat the oil in a non-stick frying pan. Remove the salmon from the marinade, set aside the remainder of the marinade. Season the salmon, fry for approx. 3 mins. on each side, sprinkle with sesame seeds. Pour in the marinade, simmer for approx. 2 mins. Serve the salmon with the asparagus, pickled ginger and coriander.

Good to know

Serve with:	Basmati rice

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Teriyaki salmon with asparagus

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