Teriyaki salmon misomayo asparagus Recipe


Pre-heat the oven at 140°C. Slice the skin from 200g salmon, halve, brush with arachide oil and season with pepper and salt. 

Put on greaseproof paper on a baking tray, cover with an other sheet of paper and press down with a second tray.

Bake for 15-20 mins, cut the crispy skin into strips, to be used as decoration on the dish. 

Then set the oven on 150°C.

Slice a green asparagus very thinly with the mandoline.

Soak a tbsp seaweed in cold water for 20 mins, drain and season with pepper.

Mix 1/3 tbsp white miso with 2/3 tbsp water, then mix with 2 tbsp mayo, season with lime juice and -zest.

Brush the salmon with arachide oil, season with salt and pepper and briefly grill in a hot griddle pan

Cover the salmon with teriyaki sauce (from a jar) and transfer to the oven for 2 mins.

In the meantime spoon the miso mayo on 2 plates, then the warm salmon.

Put a tbsp salmon eggs on the salmon, followed by the sliced asparagus

Finish with  the sea weed, the salmon skin and some wasabi furikake

(Here Myriam Minne's original recipe in Flemish)



from simple food, looking good
Teriyaki salmon, misomayo, asparagus Recipe

from Sweet Cake

Teriyaki salmon misomayo asparagus Recipe https://sweetteabiscuits.blogspot.com/2023/07/teriyaki-salmon-misomayo-asparagus.html

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