Ora King Salmon Teriyaki

1 hour 15 minutes

Leicht

2 persons

A dream addition 😍 The sweet and salty combination of the sauce, the delicate, buttery texture and the mild, delicate taste of the salmon meat are perfect for a light lunch or dinner.

Ingredients

2 x 190 g Ora King king salmon fillet
150 ml teriyaki sauce
1 tbsp starch
2 tbsp vegetable oil
2 tbsp ginger | fresh & grated
Some sesame

Stefan from HONEST CATCH

Our art director Stefan is not only gifted behind the camera, but also at the stove. This recipe was written by him.

Preparation

Cut the salmon fillets lengthways into thinner, 2 cm wide fillets. Using a pastry brush, dust the salmon with the cornstarch on both sides
Heat the frying pan over high heat until the oil is very hot, then reduce heat to medium. Add the salmon fillets and cook on the flesh side until the salmon is just cooked through, about 2 minutes per side. Now take the salmon out of the pan. Tip: Only turn the salmon once to avoid breaking the tender meat.
Dab the oil from the pan with a piece of kitchen paper, then add the teriyaki sauce and ginger to the pan. Bring the sauce to a boil and simmer for about 2 minutes until the sauce thickens and becomes glossy. Now put the salmon back in the pan, turn it once and spoon the thickened sauce over the fillets for a minute. The salmon now appears almost "varnished"
Serve the salmon and sprinkle with sesame seeds at the end.

A suitable side dish is rice and crunchy green vegetables such as wild broccoli, Brussels sprouts or sugar snap peas. Blanch the vegetables briefly and then marinate them with a little sesame oil.