Recipe: Easy Teriyaki Salmon

This recipe serves up to 4 portions:

Main dish:

4 salmon filets

200 ml teriyaki sauce (or soy sauce, if you prefer)

2 limes (zest and juice) and 1 lime (for garnish)

1 teaspoon of wasabi

1 teaspoon of ginger

Side dish:

1 whole broccoli piece

2 carrots

A handful of small potatoes or chopped potatoes

Recipe:

1) Start by making your marinade for the salmon: mix 200 ml of teriyaki sauce, 1 teaspoon of ginger, 1 teaspoon of wasabi and add the zest and juice of 2 limes. Whisk all together and make sure the wasabi is properly dissolved into your marinade and there's no lumps.

2) Add your marinade to a large oven-proof dish: put your salmon skin-down first to coat and then turn it around and let it rest skin-side up. Marinade for 1 hour at room temperature.

3) Pre-heat your oven to 100ºC for 10 minutes. When your salmon is ready to go in the oven, turn it around so the flesh is exposed, take 1 lime and cut thin slices that will lay down on top of the salmon. Bake your salmon in the oven for 1 hour.

4) Twenty minutes before your salmon is done: take a medium pot and bring water to a boil. Remember to season heavily with salt. Blanch your broccoli, carrots and potatoes for a couple of minutes, but don't cook them entirely. Heat up a pan on medium-high heat with 2 tablespoons of olive oil. Take out your veggies and get them on the pan, in this order, so you don't overcrowd the pan: potatoes until they form a slight crust on each side, then your carrots and then your broccoli.

5) Take out your salmon when it's done. Add some of the salmon's marinade into the pan to thicken it up to add flavor to your veggies and start your sauce. Sauté your veggies until thouroughly coated and your sauce has thickened a bit.

6) Serve your salmon and the veggies, as a side dish. You could also add rice to give more body to your dish, and some peanuts and cilantro for garnish.

Enjoy!