Teriyaki Salmon Traybake
An unconventional but easy and tasty way to eat teriyaki salmon. Apart from part boiling the potatoes, the only key instruction is to put it all in the oven and wait in anticipation! For best results, marinate the salmon in teriyaki overnight but it's fine if you don't have time for that.
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Ingredients
- 750 g baby potatoes
- 250 g green beans
- 4 salmon fillets
- 1 tbsp sesame oil
- 4 tbsp soy sauce
- 1 tbsp honey
- 1/2 tbsp rice vinegar
- 3 cloves garlic
- 15 g raw ginger
- 2 tbsp olive oil
Instructions
- Mix the sesame oil, soy sauce, honey, rice vinegar, garlic (crushed) and ginger (grated or finely chopped) in a bowl. Once mixed, place your salmon in the marinade, turn over so that all sides are covered and place in the fridge over night if you have time.
- Place the potatoes (whole) in a pan of cold water and bring to the boil. Boil for 8-10 minutes until they start to soften. If you didn't marinate the salmon over night, use this time to prepare the marinade.
- Drain the potatoes, cut them in half and place them in a large mixing bowl. Chop the tops and tails off of the green beans and add them to the bowl. Add the olive oil and mix.
- Add the salmon, potatoes and beans to a tray and bake place in a preheated oven (200°C fan) for 25 minutes. Make sure to keep some of the marinade spare and drizzle extra on the salmon half way through cooking.
Nutrition (per serving)
Calories: 480kcal
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