Teriyaki salmon with green vegetables
- 1/2 cup Soy Sauce
- 1/4 cup brown sugar
- 1 1/2 tbsp Ginger
- 2 cloves Garlic
- 1 tbsp Honey
- 1 tsp Sesame oil
- 3 tbsp Mirin
- 1/4 cup Water
- 3 tsp Corn starch
- 6 tbsp Sesame seed
- 4 tbsp Rice vinegar
- 2 tbsp Soy sauce
- 4 tsp Brown sugar
- 2 tsp Sesame oil
- 500 g Salmon
- 250 g Green bean
- 250 g Broccoli
Salmon and teriyaki is a fantastic combination. As a side dish broccoli and green beans with a Japanese sesame dressing. A dish with a very strong taste that does without a starch side.
For the teriyaki sauce:
Peel and finely grate the ginger and garlic. Put all ingredients except for the water and starch in a small saucepan and bring to the boil. Then let it simmer for 5 minutes. Pass the liquid through a sieve and discard the garlic and leftover ginger.
Mix cold water with starch, when there are no more lumps in the mixture, add to the saucepan with the sauce and bring to the boil. When the liquid has thickened, remove it from the heat and set it aside.
For the sesame dressing:
Roast the sesame seeds in the pan over medium heat until the first sesame seeds pop and jump around in the pan. Then coarsely grind in a mortar.
Bring the remaining ingredients to the boil until the sugar has dissolved and then mix with the ground sesame.
Cut the vegetables into pieces and blanch them in salted water for about 2 minutes.
Then under the Otto grill, Meat-O-Meter Level 5 on a large flame roast the vegetables for 3 minutes and turn regularly, put aside.
Turn the grill down to a low flame and grill the fish on the Meat-O-Meter Level 5 for 5 minutes. Then put the grate all the way down where the drip tray is inserted and cook for another 2 minutes. Now glaze with the teriyaki sauce and grill for 1 more minute.
Mix the vegetables with the sesame dressing and serve the salmon on top. Decorate with some of the sauce and add some sesame seeds to the fish.