Federation House, Station Road, Stoke-on-Trent, ST4 2SA

Try at home - PANFRIED SALMON WITH ASPARAGUS AND SOY SAUCE.

Try at home - PANFRIED SALMON WITH ASPARAGUS AND SOY SAUCE.
 
 

INGREDIENTS FOR 2 PEOPLE

 

2 FILLETS OF SALMON 18OGR EACH

1 BUNCH OF ASPARAGUS (ENGLISH IF POSSIBLE)

150GR NEW POTATOES

30ML OF TERIYAKI SAUCE

6OML OF LIGHT SOY SAUCE

2 CLOVES OF GARLIC

80GR OF FRESH GINGER

1 RED CHILLI

1 BUNCH OF CORIANDER

 

Method

 

START BY BLANCHING THE ASPARAGUS IN FAST BOILING SALTED 

WATER FOR 2 MINUTES, THEN PLUNGE INTO ICE COLD WATER .

 

BOIL THE NEW POTATOES FOR ABOUT 15-20 MINUTES.

 

PREP ALL THE DRY INGREDIENTS BY CHOPPING THE GINGER, SLICING THE 

GARLIC AND THE CHILLI, AND PICKING THE CORIANDER LEAVES.

 

COOK THE SALMON BY PUTTING IT, SKIN SIDE DOWN, IN AN OILED, COLD 

FRYING PAN AND COOK ON A VERY LOW HEAT FOR ABOUT 1O MINUTES

 

REMOVE THE SALMON AND KEEP IT WARM.

 

IN THE SAME PAN, FRY THE GARLIC, CHILLI AND GINGER FOR 2-3 MINUTES, 

THEN ADD THE TERIYAKI SAUCE, THE SOY SAUCE AND A DROP OF WATER.

COOK FOR ANOTHER TWO MINUTES THEN ADD THE SALMON, SKIN SIDE UP, 

AND THE ASPARAGUS.

 

WARM EVERYTHING THROUGH, THEN PLACE THE ASPARAGUS ON A PLATE, 

TOP IT WITH THE SALMON, THE CHILLI, GARLIC, GINGER AND THE REST OF 

THE SAUCE, ADD THE WARMED NEW POTATOES, AND FINISH WITH 

THE CORIANDER LEAVES.

 

Enjoy!

 

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