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Spicy teriyaki salmon

Spicy teriyaki salmon

YOU WILL NEED

Sesame white

Chili

Teriyaki

Rub Golden

Chicken Premium

INGREDIENTS

240g salmon filled without the skin

10g Chili Sauce (Art. 55011)

5g Rub Golden (Art. 51012)

1g of white Sesame (Art. 22801) roasted

40g Teriyaki Sauce (Art. 55405)

100g of green courgettes (the outside part) in strips

1/2 tsp of sesame oil

2g of salt

 

For the rice

100g of basmati rice

140g of water

50g of coconut milk

10g of butter

2g Chicken Bouillon Premium (Art. 43951)

Salt - Pepper

COOKING INSTRUCTIONS

  1. Season the salmon with Rub Golden seasoning and the salt. In a bowl, mix in the Teriyaki Sauce with the Chili Sauce.
  2. Place all the ingredients for the rice in a small pan. Boil at a very low temperature, cover without stirring.
  3. Place the salmon in a non-stick pan to take on colour. Remove and place in an oven tray with a non-stick paper and with a brush spread the Teriyaki Sauce around the tray.
  4. Bake in the oven for approximately 8 minutes until golden brown.
  5. Blanch the courgettes to hold their colour and stir fry in a wok with a little sunflower oil. Finish off with salt and sesame oil.
  6. Serve the salmon with Teriyaki Sauce and place the courgettes on a plate, garnish with a few microgreens and sesame. Rice accompanies this as a side dish.

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