Salmon teriyaki vegetables

Salmon teriyaki vegetables
dinner with garrison
Japanese cuisine
Salmon teriyaki vegetables
Portions 4
1 estrella2 estrellas3 estrellas4 estrellas5 estrellas (Vote)
prep time
15 min
cooking time
0 min
prep time
15 min
cooking time
0 min
  • 500 CC. chicken stock
  • 100 CC. and a tablespoon of soy sauce
  • 70 GR. sugar
  • 50 CC. honey
  • 1 tablespoon of grated ginger
  • 500 GR. Pink salmon
  • Salt and pepper to taste
  • 7 tablespoons oil
  • 1 Cup of dry white wine
  • 1/2 Onion
  • 1/2 Pepper Red
  • 1/2 pepper green
  • 2 flat green beans
  • 1/2 carrot
  • 30 GR. of bean sprouts
  • 1 Zucchini
  • 2 leaves of green onions
  • A few drops of sesame oil
  1. Make the sauce in a small saucepan, place the broth, soy, the sugar and honey. Boil a few minutes, to dissolve sugar. Cut the salmon into two, rub it with ginger, salt and pepper.
  2. Seal it from both sides, until golden brown, in a frying pan with 2 cuchareadas oil. Deglaze the bottom of baking pan with half of the dry white wine and cook until the alcohol has evaporated.
  3. Add soy sauce and cook over low heat, by gently turning the salmon, to the point of cooking (8 minutes). Cut the onion into julienne strips, the peppers, the green beans, the carrot, zucchini, scallions. Sauté them 2 minutes along with outbreaks of soybeans in a wok with 5 tablespoons oil.
  4. Move the vegetables constantly and add the rest of the wine, Add a few drops of sesame oil and 1 tablespoon of soy sauce. Add salt and pepper.
  5. Assemble the dish, form a cushion of vegetables and place the salmon pink with teriyaki sauce.
Recipes easy to https://recetasdecocinafaciles.NET /

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