Teriyaki salmon with green asparagus

Teriyaki salmon with green asparagus: a quick recipe with salmon, soy sauce, ginger and sesame. Savoury, balanced and easy to make in one pan.

At a glance

• Serves 2
• Prep time: 10 min
• Cooking time: 15 min
• Total time: 25 min
• Calories: 350 kcal per serving
• Protein: 32 g
• Fat: 18 g
• Carbs: 12 g

Ingredients

• 300 g wild salmon fillet
• 400 g green asparagus
• 1 tbsp maple syrup
• 1 piece of ginger (about 2 cm)
• 1 tbsp sesame oil
• 1 tbsp sesame seeds
• 3 tbsp soy sauce

Method

You’ll need: frying pan · mixing bowl

1. Stir the soy sauce, maple syrup, grated ginger and some of the sesame oil together in a bowl to make a marinade.
2. Pat the salmon dry, place it in the marinade and leave it briefly to soak up the flavour. Meanwhile, snap the woody ends off the green asparagus.
3. Fry the asparagus hard in a large frying pan in the rest of the sesame oil until lightly browned but still tender-crisp. Then take it out and keep warm.
4. Fry the marinated salmon in the same pan on both sides until coloured outside and still juicy inside.
5. Finally, add the remaining marinade to the hot pan and let it reduce briefly until it coats the salmon in a glossy glaze.
6. Put the asparagus on plates, arrange the salmon on top and scatter with sesame seeds.

Good to know

When it has to be quick, this is one of those plates that still tastes like proper food. Juicy, savoury, with a gentle sweetness and a little bite.

Swaps

Maple syrup → date syrup (slightly more minerals, unrefined); soy sauce → tamari (gluten-free, similarly savoury); sesame oil → olive oil (more monounsaturated fats); salmon → trout (also provides protein and omega-3 fatty acids)

Allergens

Contains fish, soya and sesame; well suited to children if you go easy on the soy sauce. During pregnancy the dish is fine as long as the salmon is cooked all the way through. Contains: gluten (soy sauce).

Dairy-free recipes