Teriyaki salmon with asparagus

main dish Asian cuisine
Total: 1 hr | Active: 30 min.
Low Carb

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.

Recipe by:
Daniela Bieder – daniela CULINAIRE

Ingredients

for 4 person

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

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.

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