Teriyaki salmon

Serves : 4

Preparation time: 20 minutes

Cooking time : 15 to 18 minutes

Ingredients

The salmon

• 4 salmon steaks
• 60 ml (4 tbsp.) soy sauce
• 15 ml (1 tbsp.) Sambal Oelek
• 60 ml (4 tbsp.) honey
• 60 ml (4 tbsp.) rice vinegar
• 45 ml (3 tbsp.) sesame seeds
• 15 ml (1 tbsp.) grated ginger
• 1 clove garlic, minced
• 4 sheets parchment paper or banana leaf (frozen section of Asian grocery stores)
• 2 green onions, sliced
• salt and pepper to taste
• 4 portions cooked rice

Green vegetables

• 1 l (4 cups) edamame beans
• 1 onion, thinly sliced
• 1 garlic clove, thinly sliced
• 30 ml (2 tbsp.) sesame oil
• salt and pepper to taste

Preparation

1. Preheat oven, rack in center, to 200°C (400°F).
2. Heat the soy sauce, Sambal Oelek, honey, vinegar, sesame seeds, ginger and garlic in a hot pan and boil for 2 minutes.
3. Place a salmon steak in each sheet of parchment paper or banana leaf, spread with the prepared sauce, close the sheets to form papillotes and bake in the oven for 12 to 15 minutes.
4. Meanwhile, blanch the beans, onion and garlic in boiling, salted water for 3 minutes.
5. Drain.
6. In a hot frying pan, sauté the beans, onion and garlic in the sesame oil. Check the seasoning.
7. Serve the salmon with the vegetables and rice, sprinkled with the green onions.