Teriyaki salmon on frisée salad

AUTHOR
Jennie Fields
DIFFICULTY
very easy
RATING
4 4
COOK TIME
30 mins
TOTAL TIME
30 mins

Ingredients

Servings: 6
  • 1 small frisée salad
  • 2 Shallots
  • 1-2 TABLESPOONS White wine vinegar
  • 7-10 Tbsp salt and pepper
  • 7-10 Tbsp Sugar
  • 3-4 Tbsp Olive oil
  • 450 g Strem salmon
  • 3-4 Tbsp Teriyaki sauce
  • 1 TEASPOON Honey

Directions

  1. 1

    Preheat oven (electric cooker: 150°C/circulating air: 125°C/gas: level 1). Clean, wash, spin-dry and roughly pluck the salad. Peel and finely dice shallots. Mix vinegar with salt, pepper and 1 pinch of sugar, fold in oil.

  2. 2

    Stir in the shallots. Mix the vinaigrette with the salad.

  3. 3

    Heat salmon in a hot oven for 2-3 minutes. Mix Teriyaki sauce and honey. Cut salmon into slices. Arrange on plates with the salad. Sprinkle salmon with the teriyaki honey.

Nutrition Facts

KCAL
250 kcal
CARBS
11 g
FATS
15 g
PROTEINS
16 g