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My Teriyaki Salmon Steaks with Vegetables
Ingredients
Marinade sauce:- 5 tbsp soya sauce
- 1/2 tsp sesame oil
- 1/2 tsp sugar
- 1/4 tsp salt
- 3 cloves garlic, grated
- 1 cm ginger, grated
- 1/2 tsp black pepper or according to your taste
2 Salmon steaks (about 500 gr)
For the vegetables:
- 1/2 part onion
- 1/2 cup shredded cabbage
- 1/2 cup mung bean sprouts
- 1 carrot, cut into small pieces
- 1 tsp sesame oil
- 1/2 tsp salt or according to your taste
Instructions
- Mix all the ingredients for the sauce
- Marinate the salmon steaks for at least 2 hours
- Heat the pan, put in the sesame oil and a drizzle of vegetable oil
- Sauté the onion until it turns golden brown
- Mix in 3 tbsp of the marinade sauce for the salmons
- Give a drizzle of water, sprinkle in the salt into the sauce mixture
- Mix in the shredded cabbage and carrots. Stir
- Mix in the mung bean sprouts, stir until the whole vegetables are done. Set aside
- Pan-roast the salmons with the remaining marinade sauce. You can also grill it or broil it. I just prefer mine to be pan-roasted and only for 3-5 minutes each side. I like my salmon to still have that slightly orange-ish color inside and the-melt-in-your-mouth kind of feeling :)
- Sprinkle a little bit of dried parsley
- Serve with the vegetables and rice
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